Air Fryer Fish and Chips

• 1 1/2 lbcod fillets — cut into 4 even pieces, patted very dry
• 2 lbrusset potatoes — cut into thick 1/2-inch chips
• 2 tbspvegetable oil — divided
• 1/2 cupall-purpose flour
• 2eggs — beaten
• 1 1/2 cupspanko breadcrumbs
• 1 tspkosher salt — plus more for the chips
• 1/2 tspblack pepper
• 1/2 tspsmoked paprika
• —malt vinegar and lemon wedges — to serve, to taste

Method

1. 01

   Soak the cut chips in cold water for 15 minutes while you set up the fish. Drain, then dry them completely on a kitchen towel — wet potatoes will never crisp.

2. 02

   Toss the chips with 1 tablespoon of the oil and a big pinch of salt. Air fry at 380°F for 18 minutes, shaking the basket every 6 minutes, until deep golden. Tip them onto a tray — they'll get a final reheat later.

3. 03

   Set up three shallow dishes: flour mixed with the salt, pepper, and paprika; the beaten eggs; and the panko tossed with the remaining tablespoon of oil (oiled crumbs are the whole trick — dry panko stays pale in an air fryer).

4. 04

   Dredge each piece of cod in flour, then egg, then press firmly into the panko on all sides. Don't rush the pressing; loose crumbs fly off in the fan.

5. 05

   Air fry the fish at 400°F for 10 to 12 minutes, no flipping, until the crust is deep gold and the thickest piece reads 145°F inside. Give the chips 2 minutes back in the basket alongside or after to re-crisp.

6. 06

   Salt everything again while hot and serve with malt vinegar and lemon. Eat immediately — this crust waits for no one.