For Tartar Sauce:
While the Peas is boiling prepare the Tartar sauce. Chop and prepare all ingredients for the sauce. In a bowl mix in the mayonnaise sauce and English Mustard sauce. Add in all the prepared ingredients and mix well. I didn't add capers as it had finished but caper is an integral part of the Tartar Sauce, the other pickled ingredients compensated it. Keep it ready so that you can serve hot fish fry with it.

For Mushy Peas :
First of all boil the peas till its soft and mushy with a little bit of salt. Cool it a bit till you can handle it and then mash it a potato smasher or back of a spoon or bottom of a glass. Add black pepper, mint, parsley, lemon juice and mix well. Check salt and add if needed. Keep it aside and serve it with Fish Fry !

For Fish Fry :
Rinse the fish fillet in running water and pat dry. Cut the fillet into desired size.
Mix all ingredients for Dredging in a plate.
Start heating the oil for deep frying the fish.
Mix the flours and all dry ingredients for batter and slowly add the water till it forms a thick batter. When you are ready to fry add the Soda water and mix so that the batter becomes light.

Dredge the fillet one by one and dip it in the batter and put it in the hot oil. Fry it till it becomes golden brown in colour on both sides. In this way fry all the fish. Keep it for few minutes on a kitchen tissue paper for excess oil to absorb. Serve while still hot with Tartar Sauce, Mushy Peas and French Fries/ Chips

For the Chips :
Fry the frozen French Fries till it's crispy and golden in color, simultaneously on another stove while frying the fish on another stove so that you can serve it hot along with hot Fish Fry.