Instructions:

• Prepare tartar sauce by combining all sauce ingredients in a small bowl. Set in the fridge to marry while you make the fish and chips.
• Cut potatoes into thick chips (about ½-inch wide, like steak fries) and soak in cold water for 15-30 minutes. Change the water half way through.
• Drain and DRY the potatoes thoroughly. Toss with 2 teaspoons olive or avocado oil, salt, and pepper.
• Preheat air fryer to 380°F. Cook chips in batches for 12-15 minutes, flipping halfway through. Keep warm in a 200°F oven or cover loosely with foil to keep warm.
• While the fries cook, bread the fish. Set up breading station: flour mixture in one dish, beaten eggs + 1 T malt vinegar in second dish, and breadcrumb mixture in third dish.
• PAT DRY!! Do not skip this step or you will have soggy fish. Cut the filets into even pieces around 3 inches wide. Coat in flour, then egg, then breadcrumb mixture. Lay onto plate until the air fryer is heated.
• Lay the fish into the preheated air fryer. Use a parchment liner to cut down on mess. Spray top with oil. Cook breaded fish in air fryer at 380°F for 10 minutes total, flipping halfway through and spraying the flipped side with oil. Check for internal temp of 145°F.
• Wipe out the air fryer and throw the chips back in at 400° F for a few minutes if needed. Serve fish and chips with tartar sauce, malt vinegar, lemon wedges, and a sprinkle of salt.