fish and chips help!!

dry off the fish -

if the fish is wet the batter just slides off....

I typically use beer+flour+cornstarch+s&p.
I only add water if I've misjudged the beer/starch ratio and made it too thick.
IQF fish?
Hopefully thawed.
If not, that's your problem, the slick surface isn't allowing the batter to stick.
If your batter is too thick it will also possibly slide right off.
No need for a pre-dredge, just dip into your batter and go.
I always hold onto one end as I dip into the fryer, and move it around a bit to get one side to start cooking, then drop the rest in, and the first side tends to start floating off the bottom, decreasing stickage (is that a word?).
Just did some the last few nights with fresh halibut my daughter caught here in the bay, frying in my wok.
Mmm mmm good.

frozen fish is defintley the issue then. once its thawed you'll be fine.

Joining the chorus... allow the fish to thaw and then pat dry before dipping in the batter.

1- Do not fry the fish while it is frozen, Thaw it out properly.
2- I dredge the fish in flour first then into the beer batter. The flour will hold onto the batter so that it dosent fall/slide off. I personally have never heard of the idea of NOT dredging the fish in flour first... IMO it's a must.
3- Make sure that your batter is more thinner as opposed to thicker... Nothing worse then a thick batter.
4- Here is a recipe you can use right now;

8 cans of beer
3/4 cup of white granulated sugar
approx 6 cups of all purpose flour
approx 4 to 5 cups of rice flour
approx 3 to 4 cups of cornstarch
salt and pepper to taste
approx 3T baking powder

Make the above recipe and you are in business, just make sure that it isn't to thick.

The cornstarch and the rice flour are going to make the fish nice and crispy on the outside.

The sugar is going to dictate the color of your fish, I personally hate anemic/bland looking fish and chips.

i prefer to use shortening as opposed to veg oil in the deep fryer. Fish comes out slightly better.

The above said is just my opinion, And has worked for me for years now. I have also changed my beer batter recipe probably 5 times in the last 15 years.

I hope this helps... Especially with your menu going out today. let us know how everything has worked on for you.