For the homemade potato chips:
Pour oil in Dutch Oven and heat to 325°F. One at a time, dip bass fillets in milk until completely covered. Dredge in flour and soak in milk again. Dredge in crushed potato chips until completely covered. Using tongs, lower into the oven and fry until golden brown.
Remove from oil with tongs and drain on a paper towel. Serve when cooled.
For the homemade potato chips:
Heat peanut oil in a large, deep pan to 350°F. Add potatoes to oil in small batches and cook until golden brown. Remove from pan and drain on paper towels. While hot, sprinkle with salt and pepper.
To prepare for use in batter, pile chips in a large bowl. Crush into very small pieces, using a wooden spoon or other utensil.
