Mushy peas and chips is a beloved British comfort food classic: golden, crispy chips served alongside a generous dollop of soft, savory mushy peas. This recipe delivers perfectly fluffy chips with a crisp exterior and creamy, flavorful peas that are anything but bland. It’s a simple, satisfying dish that brings the pub experience right to your kitchen.
Ingredients
- 4 large russet potatoes (about 2 lb / 900 g), peeled
- 1 cup (200 g) dried marrowfat peas, soaked overnight
- 1 tsp (5 g) baking soda (for soaking peas)
- 1 tbsp (15 ml) vegetable or canola oil (for chips)
- Salt and white pepper to taste
- 1 tsp (5 ml) mint sauce (optional, for peas)
- 1 tbsp (15 g) butter (optional, for peas)
Instructions
- Soak the peas: Rinse the marrowfat peas thoroughly. Place them in a large bowl, cover with cold water, and stir in the baking soda. Let soak for at least 8 hours or overnight. The baking soda helps soften the peas.
- Prepare the chips: After the peas have soaked, cut the peeled potatoes into thick chips (about 1/2 inch / 1.25 cm wide). Rinse the chips under cold water, then pat them completely dry with a clean kitchen towel.
- First fry (blanch): In a large, deep pot or Dutch oven, heat about 2 inches (5 cm) of vegetable oil to 325°F (160°C). Carefully add the chips in batches (do not overcrowd) and fry for 4-5 minutes, until they are soft but not colored. Remove with a slotted spoon and drain on paper towels. Let them cool completely.
- Cook the peas: While the chips cool, drain the soaked peas and rinse them well. Place them in a saucepan with 2 cups (475 ml) fresh water. Bring to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, stirring occasionally, until the peas are very soft and beginning to break down.
- Season the peas: Once the peas are tender, season with salt and white pepper to taste. If using, stir in the mint sauce and butter. For a smoother texture, mash the peas with a potato masher or blend briefly with an immersion blender. Keep warm over low heat.
- Second fry (crisp): Increase the oil temperature to 375°F (190°C). Add the blanched chips in batches and fry for 3-4 minutes, until golden brown and crispy. Remove and drain on fresh paper towels.
- Season and serve: Immediately sprinkle the hot chips with salt. Serve the chips alongside a generous scoop of mushy peas. Enjoy hot.
Tips
- Soaking is essential: Marrowfat peas require an overnight soak; do not skip this or they will remain hard. If you’re short on time, you can use canned mushy peas (drained and heated) as a shortcut, though the texture will be slightly different.
- Double-fry for the best chips: The two-stage frying process is key: the first fry cooks the potato through, and the second fry creates a crispy exterior. Letting the chips cool completely between fries ensures the best texture.
- Don’t overcrowd the pot: Frying too many chips at once lowers the oil temperature, resulting in soggy chips. Fry in small batches and allow the oil to return to temperature between batches.
- Adjust pea consistency: Traditional mushy peas are thick but not stiff. If they become too dry while simmering, add a splash of hot water. If they’re too thin, simmer uncovered for a few extra minutes to reduce.
Serving Suggestions
Serve mushy peas and chips as a hearty main dish with a wedge of lemon and a sprinkle of malt vinegar for the chips. For a more substantial meal, add a side of fried fish (like cod or haddock) to make it a classic fish and chips plate. A simple side salad or pickled onions also complements the richness.
Variations
- Minty peas: Stir in a handful of fresh chopped mint leaves along with the mint sauce for a brighter flavor.
- Spicy peas: Add a pinch of cayenne pepper or a chopped fresh chili to the peas while they simmer for a subtle heat.
- Cheesy chips: Sprinkle grated cheddar cheese over the hot chips before serving.
- Baked chips: For a lighter version, toss the blanched chips in oil and bake at 425°F (220°C) for 20-25 minutes, turning once, instead of the second fry.
Storage and Reheating
Store leftover chips and mushy peas separately in airtight containers in the refrigerator for up to 3 days. To reheat chips, spread them on a baking sheet and bake at 400°F (200°C) for 5-7 minutes, until hot and crispy. Reheat the peas in a saucepan over low heat, adding a splash of water if needed. Do not reheat in the microwave for best texture.
Frequently Asked Questions
Can I use regular green peas instead of marrowfat peas? Yes, but the texture will be different. Regular green peas are sweeter and hold their shape more, so the result will be more like a pea purée than traditional mushy peas. If using fresh or frozen peas, cook them for only 5-10 minutes, then mash.
Why do I need baking soda for soaking? Baking soda raises the pH of the soaking water, which helps break down the pectin in the pea skins, allowing them to soften faster and achieve that creamy texture. It also helps preserve the bright green color.
Can I make this without a deep fryer? Absolutely. Use a heavy-bottomed pot with a thermometer to monitor oil temperature. Alternatively, you can use a shallow frying pan with about 1 inch (2.5 cm) of oil, turning the chips occasionally, but the result will be less evenly crispy.
How long do marrowfat peas need to soak? At least 8 hours, but overnight is best. If you forget to soak them, you can do a quick soak: cover with boiling water and let sit for 1 hour, but the texture will be less creamy.
What is the best potato for chips? Russet or other floury potatoes are ideal because they have a high starch content and low moisture, which yields fluffy interiors and crispy exteriors. Waxy potatoes like red or new potatoes will be denser and less crispy.
Can I freeze mushy peas? Yes, cooked mushy peas freeze well for up to 3 months. Cool completely, transfer to a freezer-safe container, and thaw overnight in the refrigerator before reheating. Chips are best fresh and do not freeze well.
Related
- How to Fillet Salmon Like a Pro
- Donut Recipe: Classic Yeast-Raised Doughnuts
- Brownie Batter Girl: No-Bake Dessert Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).