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1
Put 1 1/2 cups of the flour and a pinch of salt in a medium bowl.
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2
Whisk in the ale until smooth.
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3
(For a lighter batter, use a handheld immersion blender to combine.)
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4
The batter should have the consistency of heavy cream; if it is too thin, whisk in a little more flour.
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5
Cover and refrigerate for 1 hour.
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6
Fill a deep-fryer or heavy pot halfway with oil, and heat to 300F.
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7
Add your chips carefully, so as not to excite the oil, and cook for about 3 minutes; they shouldnt color.
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8
Transfer to a paper-towel-lined baking sheet and let cool.
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9
Raise the oil temperature to 350F.
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10
Put your chips in the oil and fry until golden brown, 3 to 4 minutes.
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11
Drain on a paper-towel-lined baking sheet and sprinkle with salt.
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12
Raise the oil temperature to 375F.
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13
Put the remaining 1/2 cup flour in a baking dish.
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14
Season the fish generously with salt; then dredge in the flour, shaking off any excess.
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15
Give the batter a stir and dip the fish in the batter, shaking off any excess.
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16
Fry the fish, flipping once and adjusting the heat as necessary, until golden brown and cooked through, 4 to 5 minutes.
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17
Transfer to a plate lined with paper towels, and season with salt.
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18
Serve with the chips and malt vinegar.
