Fish, chips and a fried jam sand­wich

We find out why a Nor­folk fish and chip shop is win­ning fans wher­ever it opens

Norfolk - - PROMOTION -

Crispy bat­ter sur­round­ing melt in your mouth fish and pip­ing hot fluffy potato chips with just the right amount of bite ….you can’t beat beau­ti­fully cooked fish and chips.

Add home­made tartare sauce, lightly spiced home­made curry sauce, the best qual­ity bat­tered sausages and a few sur­prises – fried jam sand­wich any­one – and it’s no won­der the new mem­ber of the Eric’s Fish and Chip shop fam­ily is buzzing!

Eric is Eric Snaith, chef owner of the pres­ti­gious Titch­well Manor Ho­tel on the north Nor­folk coast, and a chef who knows a thing or two about serv­ing qual­ity food.

He’s a great fan of fish and chips, and com­bined that love with his pas­sion for us­ing the best in­gre­di­ents, and cook­ing them well, to open his first Eric’s Fish and Chip shop at Thorn­ham in 2015.

It’s been so suc­cess­ful he has opened an­other one at St Ives and one in Holt, where ev­ery­thing from the tra­di­tional fish, chips, sausages , mushy peas and scampi to the black pud­ding frit­ter, pineap­ple frit­ter, bat­tered squid and prawns and cod nuggets have been go­ing down a storm.

Eric and the team bring a sense of ad­ven­ture to their fish and chip shops too, adding dishes such as Kansas City Wings, a Ja­panese-style fish burger and the hugely pop­u­lar fried jam sand­wich to the menu.

Cus­tomers can take away or eat in the Holt shop’s diner-style din­ing area, where the dé­cor takes its cue from the Ge­or­gian build­ing’s her­itage and is given an up­date, with turquoise and orange hues cre­at­ing a fun 1960s vibe. It’s li­cenced too, and cus­tomers can en­joy ev­ery­thing

from wine and cham­pagne to Seaza beer, brewed spe­cially for Eric by BrewBoard.

Eric says the aim is ex­cel­lent food with an in­for­mal and re­laxed, but highly pro­fes­sional feel, and wel­comes ev­ery­one from fam­i­lies, cou­ples and hol­i­day­mak­ers to older peo­ple and work­ers pop­ping in for lunch or sup­per.

“What­ever we do it is qual­ity first - we try to pro­duce the best we pos­si­bly can us­ing the best pro­duce we can,” he said, which means ev­ery­thing from a very good proper tea-leaf tea to fresh herbs and bat­ter made with Greene King beer.

Fry­ing is in tra­di­tional beef drip­ping with rape­seed oil and with gluten- free op­tions on re­quest. The team makes ev­ery­thing from the fish cakes to the condi­ments – bot­tling some sauces for take away sales too – and of­fers all man­ner of light bites ideal for lunches or starters.

“Our spinach and hal­loumi arancini peo­ple ab­so­lutely love,” he says, adding that the tomato and an­chovy salad, loaded let­tuce with crispy pota­toes and nuggets or bat­tered gherkin, bat­tered squid and prawns are per­fect for tapas style lunches too.

“Ev­ery­one loves fish and chips but some­times you don’t want that for lunch, some­times you want some­thing lighter,” he says - per­haps fol­lowed by a fried jam sand­wich, bat­tered Mars bar and a scoop of ice cream?

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