Fish and Chips with Mushy Peas

I thought I knew exactly what I was ordering when I asked for fish and chips in London. Crispy battered fish. Thick golden chips. Maybe tartar sauce and lemon.

What I wasn’t expecting was a small dish of bright green peas sitting neatly on the side.

Mushy Peas

They’re always served with traditional fish and chips in England, as part of the plate. A little ramekin, right next to the fish.

I remember staring at them for a second, trying to figure out the protocol.

Was I supposed to dip the fish in them? Spread them on top? Mix them into the chips?

Back home, sides don’t usually look like this.

As it turns out, mushy peas are simply meant to be eaten alongside the fish and chips, not used like a sauce. Some people spoon them over their chips. Some keep them separate. It’s casual. There’s no ceremony. They were wonderful with fish and chips.

They’re soft, slightly sweet, and surprisingly comforting. And once I understood that they weren’t a dip, the whole plate made more sense.

It was such a small detail, but it ended up being one of my biggest food surprises in London. a reminder that even the most iconic dishes come with traditions you don’t always see coming. Now when I attempt Fish and Chips at home, I will be including a side of mushy peas.