Gradually mix in beer until a thin batter is formed. You should be able to see the fish through the batter after it has been dipped.
Dip fish fillets into the batter, then drop one at a time into hot oil (Make sure the oil is not too hot as this will burn the outside of the fish while the inside is still raw. If the oil is too cold, it will cause the fish to absorb the oil , resulting in a very oily dish)
Fry fish, turning once, until both sides are golden brown.
Drain on paper towel, and serve warm
FOR THE CHIPS
Heat enough oil in a pot for the chips to be deep fried
Slice the potatoes into thick chips
Deep fry the potato chips in batches, until each chip is crispy and brown in colour
Remove the chips from the hot oil, drain them on some paper towel and season with salt and pepper
Serve the chips along with the strips of fish inside a Newspaper cone with some creamy Mayonnaise on top