(0) There are plenty of fish and chip shops in Hampshire, but (1) few, if any, are as popular as the one in Eastleigh, not far from Southampton. (2) From the time it opens at 5 o’clock until closing time at 9, there is an almost constant queue. According to (3) the owners, Les and Shirley Armstrong, there are four areas that must be perfect in order to achieve great fish and (4) chips. First, of (5) course, you need the fish. The Armstrongs (6) do not use fresh cod, which Les says goes soft and mushy. Instead, (7) they buy frozen Icelandic cod, which (8) is filleted and frozen within three hours of being (9) caught. When you fry it, it (10) stays firm and comes apart in lovely white flakes. Next on the list are the potatoes. If you want to make perfect chips, Les suggests you (11) should buy potatoes with a low sugar content; too much (12) sugar and you end up with greasy, brown chips. Then there is the batter, a mixture of flour, eggs and milk which is used to (13) cover the fish before frying it. The Armstrongs dip their fish in a combination of two types of batter; one (14) that contains hard flour, the other soft. Finally, you need a good beef fat, or ‘dripping’; Les and Shirley fry their fish and chips separately in a high-quality deodorized dripping that cannot be (15) smelt in the shop.