Be sure to use the 2-fry method for the chips. Fry first at lower temp (330°F) for 2 minutes, and then at a high temperature (365°F) for another 4 minutes.You can use the same vessel to fry the fish and the fries with. Do NOT fry the fish with the potato fries. Small pieces of the batter will come off the fish as it fries. If you are planning on frying additional fish or fries, you may want to consider using two different frying vessels, one for the chips and the other for the fish. Those small batter chunks will start to burn if they are in the hot oil for too long. Use your favorite type of beer for the batter, almost all types will help make the fish crispy, the flavor/taste is up to you and what you like most. The batter can be made 1 day in advance. Fish and chips are best served soon after they come out of the fryer!