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BATTER:
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1. To prepare the batter, pour the flour into a large mixing bowl, make a well in the center and add the egg yolk, beer and salt.
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2. Stir the ingredients together until they are well mixed, then gradually pour in the combined milk and water, and continue to stir until the batter is smooth.
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3. For a light texture, let the batter rest at room temperature for at least 30 minutes, although if necessary it may be used at once.
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4. In either case, beat the egg whites until they form unwavering peaks on the beater when it is lifted from the bowl. Then gently but thoroughly fold them into the batter.
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CHIPS:
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1. To cook the chips and fish, heat 4 to 5 inches of oil or shortening in a deep fat fryer to a temperature of 375° on a deep-fat-frying thermometer.
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2. Preheat the oven to 250°, and line a large shallow roasting pan with paper towels.
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3. Dry the potatoes thoroughly and deep-fry them in 3 or 4 batches until they are crisp and light brown.
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4. Transfer them to the lined pan to drain and place them in the oven to keep warm.
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FISH:
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1. Wash the pieces of fish under cold running water and pat them completely dry with paper towels.
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2. Drop 2 or 3 pieces of fish at a time into the batter and, when they are well coated, plunge them into the hot fat.
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3. Fry for 4 or 5 minutes, or until golden brown, turning the pieces occasionally with a spoon to prevent them from sticking together or to the pan.
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4. To serve, heap the fish in the center of a large heated platter and arrange the chips around them.
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5. Traditionally, fish and chips are served sprinkled with malt vinegar and salt.
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