Brit/UK friends.. help me out. Traditional Guiness/Stout Beer battered Fish and Chips recipes please?

Question

I have a guiness and malt vinegar battered fish and chips at a Piccadilly Pub in the US and LOVED it.. its not traditional English I know.. but its the closest we've got.

I want to know the REAL English way to cook fish and chips (obviously I know how to cook fries... but the FISH part I need help with)

HOW DO YOU MAKE YOUR FISH BATTER?

Answer 1

I am a former chef from Canada and have made it several times, it is really the same as a normal fish batter with the substitution of Guinness for the liquid, here in Canada I buy a dark non-alcoholic brew and use it, first I measure out 2 cups of plain AP flour, 1/2 cup of cornstarch or rice flour, 2 eggs (whole) salt, 2 tablespoons of veg oil, salt and white pepper and the mix the wet  together the beer? and the eggs and slowly whisk it into the dry ingredients.

Let the batter sit for 15 minute in that time your oil will be hot, and the potatoes blanched and ready for there second fry after the fish is done, just make sure then fish is dry or roll it in flour before dipping it in the batter, and only cook 1 or 2 max at one time (5-6 minutes at 350 d F), or the oil will cool down and it will be greasy, after fish is done, keep it warm in the oven while the chips cook, set everything up and then serve right away with malt vinegar, salt and if needed tarter sauce (blech)