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Pour all the vegetable oil into a deep pan or deep fat fryer, heat to 150°C.
Blanch the cut potatoes in the oil for about 4 minutes or until soft but not coloured.
Mix together the flour and beer, stir in the yolks and then fold in the egg whites.
Turn up the heat to 170°C then finish the chips by frying until golden brown.
Dip the fish in the batter and fry for a few minutes with the chips until golden brown.
Drain on kitchen paper, sprinkle with salt and serve with bread and butter, pickled gherkins and pickled eggs!