I had to learn how to make good fish and chips when our local tavern changed hands. Alton Brown worked up this recipe. I give you another, quicker way for the fries but you can do either as you desire. If you like this recipe, see my website: mybestcookbook.wordpress.com
For the batter: Add everything through the salt and pepper and whisk together. Add beer until the batter is fairly thin.
Prepare the oil (either in a deep fryer or cast iron pan. Heat to about 375.
Dry fish as thoroughly as you can and cut into pieces that will fit easily in the fryer. Dust with the 3/4 cup of flour and place on a rack until all are done.
Using a fork or a skewer, take each piece and dip in the batter and allow to drip off and then back into the flour. Set again on the rack. Do this for all the fish.
Fry, not over crowding until done and golden brown. Place on a rack with paper towel beneath to catch any oil drips. Place in oven at low (200) to keep warm.
For the French fries: Method 1: Place in microwave safe dish with 1/4 c oil and "cook" until not done but flexible. Times vary according to your microwave. Dry on paper towels.
Place frieds in managable quantities until golden brown (6-8 min) at 325-350. Drain on paper toweling. Then return to the oil for three minutes and then put on a rack with toweling beneath to catch the drips. (fries are twice fried)
Method 2: Place chips in plastic bag with 3 TBSP (or so) oil and shake until all are covered. Place not touching on parchment paper lined cookie sheet and bake in a 425 oven for 12 minutes. Turn on the broiler and cook for about 10 more minutes, until they are browning. Salt and place on the table!