Fish, chips and a fried jam sandwich
We find out why a Norfolk fish and chip shop is winning fans wherever it opens
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?