A final fish and chips at Leo's

There are three excellent places to have
fish and chips on the Avalon. There's the
Atlantic Inn in St. Bride's (stop on
your way to see the gannets at Cape
St. Mary's), there's a new one, Gullies,
on your way to Holyrood (Randy, the owner
changed his batter recipe fifteen minutes
before opening day -- his batter seals
in the fish without any holes to allow
fat in, or fish out), and then there's
Leo's on Freshwater Road in St. John's.
I'm meeting my friends for one last
fish and chips before I hit the airport.
But my friends havent arrived. Go on,
Marg says, youve got no friends.
And so I hunt them down. I find them
and drive them back to Leo's.
Marg: Sure you paid those people to
come in here and pose as your friends.
I was once asked, in Leo's, if I wanted
wet or dry fish. Wet means a piece
by the tail of the cod, dry is the
nape of the neck. My friend, who loves
fish and chips, usually brings a
bottle of his own tartar sauce, and
finishes with a cup of tea. There's
nothing better after a feed of fish
and chips at Leo's, than a cup of
tea.