My husband isn't sure how I can eat fish 'n chips swimming in malt vinegar, but I adore that stuff.
1 Russet potato (for 2 servings)
I like to cut my chips into 1/4" sticks - I start off by cutting my potato in half horizontally, then slice each half in half again vertically, and cut each of those halves into the sticks. As you cut your potatoes, place them in the water so they don't brown. Let these soak for about 15 minutes in the water. You'll see how cloudy the water gets, and that's just the starch from the potatoes - the more starch that comes off of these potatoes, will give you a crisper chip.
Some people will do the first fry with the oil at about 325*, but I don't normally use a thermometer when I fry, so I generally aim for 350* with both fries. I fry at until there is just barely any color on the chips. As they start to get color, I scoop them out and place them on a baking sheet lined with a cooling rack.
I like to sprinkle them with a little bit of salt as they come out of the oil. You can see that these chips don't have much color on them, and they're still pretty floppy. I let these hang out while I get my fish ready.
While the chips are cooling on the cooling rack, place 1 cup of the flour into a medium size mixing bowl, mix in the salt, and create a well in the center. Pour the beer into the center, and mix to combine.
This will be very thick, but that's what you want. Set this aside, and go for round two with frying the chips. This time around, you want them to fry until they are a nice golden brown. Scoop them out as they reach the brown color you like, and salt them as they come out of the fryer. Let these rest on the cooling rack lined baking sheet.
You can put these in a low temp oven, set to about 200* just to stay warm while you fry the fish.
Place the remaining 1/4 cup in a zip top bag, and gently toss your fish fillets, just to lightly coat, and dip the dusted fish into the batter.
Like I said, this is a very thick batter, so you may have to smoosh it down into the batter with a spatula. Be very careful when you lay it into the oil, because obviously, this is very hot oil.