Preparation

• Add enough oil to a heavy-medium pot to reach a depth of 3 inches. Heat the oil over medium heat until it is hot but not smoking (350 degrees on a candy thermometer). As you fry, adjust the heat to maintain the temperature.

• Working in batches, carefully slip the frozen French fries into the hot oil. Fry until pale golden but still limp, about 2 minutes. Transfer the fries with a slotted spatula to a wire rack set over paper towels to drain. When they all have been fried, fry them for a second time in batches, starting with the first batch fried, until deep golden and crisp, about 2 to 3 minutes. Transfer the fries to the rack to the drain. Season with salt.

• Pour the milk into a shallow pan. Add the fish to the milk, turning the pieces until they are drenched. Sift the flour, baking powder, and salt together onto a platter, then dredge the pieces of fish in the flour, making sure to coat all sides.

• Increase the heat slightly so the oil temperature reaches 360 degrees. Working in batches, carefully slip the fish into the hot oil. Fry until golden brown, about 5 minutes, turning the fish over halfway through. Transfer fish with a slotted spatula to the rack. Season with salt. Serve hot with tartar sauce, the wedges of lemon and the french fries.

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