There (0)_ are plenty of fish and chip shops in Hampshire
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There (0)_ are plenty of fish and chip shops in Hampshire, but
(1)
>
if any, are as popular as the one in Eastleigh, not far from
Southampton. (2)
the time it opens at 5 o'clock until closing time
at 9, there is an almost constant queue.
the owners, Les and Shirley Armstrong, there are
to achieve great fish and
According (3)
four areas that must be perfect in (4)
chips. First, of (5). ____, you need the fish. The Armstrongs
(6)
not use fresh cod, which Les says goes soft and mushy.
buy frozen Icelandic cod, (8)
is filleted and
Instead, (7)
frozen within three hours of (9)
caught. When you fry 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) buy potatoes with a low sugar content; too (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
(13) cover the fish before frying it. The Armstrongs dip their fish
contains hard flour,
in a combination of two types of batter; (14)
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
smelt in the shop.
dripping that cannot (15)
There (0)_ are plenty of fish and chip shops in Hampshire, but
(1)
>
if any, are as popular as the one in Eastleigh, not far from
Southampton. (2)
the time it opens at 5 o'clock until closing time
at 9, there is an almost constant queue.
the owners, Les and Shirley Armstrong, there are
to achieve great fish and
According (3)
four areas that must be perfect in (4)
chips. First, of (5). ____, you need the fish. The Armstrongs
(6)
not use fresh cod, which Les says goes soft and mushy.
buy frozen Icelandic cod, (8)
is filleted and
Instead, (7)
frozen within three hours of (9)
caught. When you fry 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) buy potatoes with a low sugar content; too (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
(13) cover the fish before frying it. The Armstrongs dip their fish
contains hard flour,
in a combination of two types of batter; (14)
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
smelt in the shop.
dripping that cannot (15)