The fish in the fish and chips came out better than they have before. I changed my batter recipe - it's now one cup wheat flour, one cup corn starch, one tablespoon baking powder, one bottle beer, some salt and whatever other seasonings seem appropriate. Nice and crunchy.
But der B still wasn't happy with how the oil hadn't really drained from the fish. I need to work on that.
And the chips were limp. 
Hmm... That seems like an awful lot of corn starch... Hmm... Have you tried rice flour?
As for your limp chips... Are you doing the double fry? with each fry at a different temperature? Maybe you're fry thermometer is not accurate and/or needs to be recalibrated?
What type of oil are you using? Vegetable (soy)? Peanut? Sunflower? Crisco? Lard? *Some of the most amazing potato chips I've ever had were fried in lard! -Are you frying the chips before or after the fish? Having you tried "brining" the chips beforehand? Sometimes a good soak in salted water helps to extract some of the water from the potatoes, making them more prone to crisping up. I've also seen many a chip recipe that calls for splashing the potatoes with vinegar beforehand, then letting the excess vinegar - and water - drain away in a colander.
From personal experience, I've had pretty good results from chilling the cut potatoes in the fridge, and heating the oil a little higher than normal, then lowering it back to "normal" after the chips have been frying for a couple of minutes.
*Although, my favorite type of "fries" lately have been broiled fingerling potatoes that have been prepped with a good splash of olive oil, salt, black pepper and rosemary. They get all crispy on the outside, nice and creamy on the inside.
