Cut potatoes into paper-thin slices. Combine potato and water to cover in a large bowl; set aside.
Combine flour and next 3 ingredients. Add beer, whisking until smooth. Cover and chill 1 hour, if desired.
Drain potato well. Pour oil to a depth of 1 1/2 inches into a heavy skillet; heat to 375°. Fry potato, in 4 batches, 2 to 3 minutes or until golden. Drain on paper towels; sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Keep warm.
Sprinkle fish with remaining 1/4 teaspoon each salt and pepper. Dip fish in batter; carefully add to skillet, and fry, 2 fillets at a time, 1 1/2 to 2 minutes on each side or until golden. Serve with chips and malt vinegar.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.