Preheat oil to 180 degrees Celsius. Fry the potato chips for about 8-10 minutes, until soft but not brown. Remove from oil and set aside. In the mean time, mix together the self-raising flour and beer. Aim for the consistency of a thick smooth cream, adding more beer if the mixture is too thick.
Combine eggs, milk, sugar and salt in a bowl. Whisk the mixture. Dip the bread evenly on both sides in egg mixture. Don't leave the bread in the mixture too long otherwise it will fall apart. Heat the oil in a roasting pan on medium heat.