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1
To make the batter, sprinkle the yeast over the warm water in a medium bowl.
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2
Let stand for 5 minutes.
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3
Stir to dissolve the yeast.
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4
Stir in the milk and sugar.
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5
Add the flour and whisk until smooth.
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6
Cover with a towel and let stand in a warm place until bubbling, about 1 hour.
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7
Peel the potatoes and cut into sticks about 2 1/2 in (6cm) long and 1/2 in (1cm) wide.
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8
Rinse, drain, and pat dry with paper towels.
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9
Preheat the oven to 250F (130C).
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10
Fill a wide, deep saucepan halfway with oil and heat to 325F (160C).
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11
Place half the potatoes in a deep-frying basket and lower carefully into the hot oil.
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12
Deep-fry for 5 minutes, or until the potatoes are tender but pale-colored.
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13
Drain and transfer to a baking sheet.
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14
Repeat with the remaining potatoes.
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15
Line another baking sheet with paper towels.
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16
Season the cod with salt and pepper and dust with flour.
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17
Increase the oil temperature to 375F (190C).
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18
In two batches, dip the cod in the batter, carefully add to the oil, and deep-fry until golden brown.
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19
Transfer to the sheet and keep warm in the oven.
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20
Return all the potatoes to the frying basket and deep-fry for 34 minutes, shaking the basket occasionally.
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21
Drain well.
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22
Serve hot, garnished with parsley and lemon.
