Fish and Chips

• 1/4 oz (7g) packet of active dried yeast
• 1/4 cup warm (110F/38C) water
• 1/4 cup warm (110F/38C) milk
• Pinch of sugar
• 3/4 cup all purpose flour
• 2 lb (900g) baking potatoes, such as russet or Burbank
• Vegetable oil, for deep-frying
• 1 1/2 lb (675g) skinless cod fillet, cut into 4 serving pieces
• Salt and freshly ground black pepper
• Parsley sprigs, for serving
• Lemon wedges, for serving
• Deep-frying basket
• Thermometer

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

packet, warm, warm, sugar, flour, vegetable oil, cod fillet, salt, parsley sprigs, lemon wedges, basket, thermometer

Taken from www.cookstr.com/recipes/fish-and-chips (may not work)