Prep the potatoes: Peel if you like (leaving the skin adds fiber and texture).

Cut into 1/4- to 1/3-inch fries. Soak in cold water for 20–30 minutes to remove excess starch. This helps the fries crisp up.

Preheat the air fryer: Set to 400°F (200°C) for at least 5 minutes.

A hot basket gives you a better sear and prevents sticking.

Season and dry the cod: Pat the fish very dry with paper towels. Cut into even portions about 1 to 1.5 inches thick. Season both sides with 1 teaspoon salt and 1/2 teaspoon pepper.

Make the breading station: In one shallow bowl, whisk the flour, baking powder, 1/2 teaspoon salt, garlic powder, onion powder, and paprika.

In a second bowl, beat the eggs. In a third bowl, add the panko. Drizzle 1 tablespoon oil into the panko and toss to lightly coat—this helps it brown.

Bread the cod: Coat each piece in the seasoned flour, shaking off excess.

Dip in egg, then press into panko until well covered. Set the breaded fish on a wire rack to rest while you start the fries.

Start the fries: Drain the potatoes and pat them very dry. Toss with 1–2 tablespoons oil, 1 teaspoon salt, and a few grinds of pepper.

Air fry at 380°F (193°C) for 15–18 minutes, shaking the basket every 5 minutes. They should be starting to brown but not fully done yet.

Cook the fish: Increase the air fryer to 400°F (200°C). Lightly mist the basket with oil or brush a thin coat on the grate.

Arrange the breaded cod in a single layer with space between pieces. Air fry for 8–12 minutes, flipping halfway. The coating should be golden and crisp, and the fish should flake easily. Target internal temp: 145°F (63°C).

Finish the fries: While the fish rests for 2–3 minutes, return the fries to the air fryer at 400°F for another 3–5 minutes to finish crisping.

Taste and season with a pinch more salt if needed.

Serve: Plate the cod with fries, lemon wedges, and tartar sauce or malt vinegar. Sprinkle with chopped parsley for a fresh finish.