Instructions:

Prepare the Fish:

Dry Fish: Pat the fish fillets dry with paper towels.
Make the Batter: In a medium bowl, whisk together flour, baking powder, salt, and pepper. Gradually whisk in the beer until a smooth batter forms.
Heat Oil: Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
Dip and Fry: Dip each fish fillet into the batter, allowing excess batter to drip off. Carefully place the battered fish into the hot oil and fry for 3-5 minutes per side, or until golden brown and cooked through.
Drain: Remove the fish with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil.
Prepare the Chips (Fries):

Soak Potatoes (Optional): Soak the cut potatoes in cold water for 30 minutes to remove excess starch. Drain and pat dry.
First Fry: Heat vegetable oil in a deep fryer or large pot to 325°F (160°C). Fry the potatoes in batches for 5-7 minutes, or until softened but not browned. Remove with a slotted spoon and place on a wire rack lined with paper towels.
Second Fry: Increase the oil temperature to 375°F (190°C). Fry the potatoes again for 2-3 minutes, or until golden brown and crispy.
Season: Remove the chips with a slotted spoon and place on a wire rack lined with paper towels. Season with salt immediately.