Step 1: 2/3 fill a large, high sided, heavy based pan with the oil and place over a high heat.
Step 2: In a large mixing bowl, whisk together the beer and self-rasing flour into a batter with the consistency of thick double cream, making sure there are no lumps. Place the batter mix in the fridge.
Step 3: Rinse the chips and throughly in cold water and dry on a kitchen towel. Toss the dried chips in a few pinches of salt.
Step 4: When the oil has reached a sufficient temperature (a cube of bread should brown and crisp in approximately 5-7 seconds) add the chips to the pan and cook for 6-8 minutes or until soft but still pale in colour. Using a slotted spoon, remove the chips and place on absorbed kitchen roll.
Remove the batter mix from the fridge.
Step 5: Sift the reserved flour, season with freshly ground salt and pepper and add the pinch of smoked paprika. Turn the pollock fillets in the seasoned flour to thoroughly coat.
Step 6: Increase the heat on the oil and return the par-cooked chips to the pan. Once golden and crisp, remove the chips and immediately shovel onto yesterdays news.
Step 7: Sprinkle liberally with salt and malt vinegar and top with the fish fillets. Ladle lashings of tartar sauce on the side and destroy while hot.