It is with a heavy heart that we have made the difficult decision to close our doors, as of Friday 20th March. Our priority has always been the health and wellbeing of both our staff and our customers, as we do what we can to stem the spread of the virus.
While these events are uncertain and unpredictable, this does not affect our determination to re-open, hopefully in the not so distant future.
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For now, thank you from all of the team for your support and we send all our love to you.
180-200g portions white boneless fish Hake, Cod, Pollock, Haddock, Whiting are all good
1kg plain flour
40g fresh yeast
350ml ale beer
150ml soda water
01. Mix all ingredients into a thick batter that should coat the back of a spoon. Add a little more liquid if too thick. (you don’t have to add the yeast but we find a live batter makes bubbles that make the batter lighter when cooked)
02. Put the fish in the batter then lower carefully into a deep fryer or a pan filled with hot oil (180’C) for 6-8 mins until golden. The fish should be cooked to 75’C in its thickest part.
2kg Maris Piper or King Edward Potatoes
01. Peel potatoes and cut into chips.
02. Steam for 15 mins (or gently boil in salted water for 8-12 mins).
03. Dry off and blanch in hot oil 140’C for 5 mins.
04. Cool down after second cooking.
05. Deep fry for 4 mins at 180’C until golden and crispy.
3tbsp capers, drained and chopped
3tbsp gherkins, drained and chopped
1 small shallot, finely chopped
Squeeze fresh lemon juice
Small bunch fresh parsley and dill chopped
01. Chop all ingredients and add to the mayonnaise, mix well then add a squeeze of lemon juice.
200g frozen peas
01. Blanch the peas in salted boiling water for 3 mins, add melted butter and seasoning.
02. Crush the peas a little with a fork or leave whole if you rather.
1tsp curry powder
1/2 tsp five spice
1/2 tsp ground ginger
1/2 tsp garlic powder
2tsp soy sauce
2tsp chilli sauce
250ml vegetable stock
Tip: Make all the sides in advance including the chips, cook the chips and fish when everything else is ready.
01. Fry off the dry spices in a little vegetable oil for 2 mins on a low heat.
02. Mix a little of the vegetable stock with the cornflour to make a smooth paste.
03. Add the rest of the vegetable stock, soy and chilli sauce to the dry toasted off spices.
04. Add the cornflour paste and gently simmer for 5 mins until the mix thickens.
05. Assemble all the components and serve with a fresh wedge of lemon and some sea salt, and enjoy.