• Heat vegetable oil in a deep fryer or large pot to 325°F (165°C).
• Fry the potatoes in batches for about 3-4 minutes until they are pale and soft but not browned. Remove and drain on paper towels.
• Increase the oil temperature to 375°F (190°C). Fry the potatoes again in batches for 2-3 minutes until golden and crispy. Remove and drain on paper towels, then season with salt.

Preparing the Fish

• Pat the fish fillets dry with paper towels and season both sides with salt and pepper.
• In a large bowl, mix together the flour, paprika, baking powder, and salt.
• Gradually pour the beer into the flour mixture, whisking until smooth.
• Dip each fish fillet into some flour until well coated, then submerge the fillet into the batter, allowing any excess to drip off.
• Carefully lower the fish into the hot oil and fry for about 4-5 minutes, or until the batter is golden brown and the fish is cooked through. Fry in batches if necessary to avoid overcrowding the fryer.
• Remove the fish from the oil and drain on paper towels.
• To Serve: the hot, crispy fish with the freshly fried chips. Optionally, serve with lemon wedges, tartar sauce, and malt vinegar.