I’ve never been convinced that mushy peas goes with fish and chips. Not even when I spent some time in the United Kingdom could I bring myself to order what I know is quintessentially British. But when the cupboards (or in this case, freezer) were looking bare and only a packet of Australian baby green peas lay within one of the drawers, I got desperate.
Now, I’m not going to say I’m a convert, but I will admit that the mushy peas did add an element of sweet and tender to my deliciously crunchy and salty fish and chips. Here’s how I got it done.
FOR THE CHIPS
FOR THE MUSHY PEAS