Prep the potatoes: Soak the cut fries in cold water for 20–30 minutes to remove starch. This helps them crisp. Drain well and pat very dry.

Season the fries: Toss the dry fries with olive oil, salt, paprika, and pepper. Preheat your air fryer to 390°F (200°C) for 3–5 minutes.

Air-fry the fries: Arrange fries in a single layer (work in batches if needed). Air-fry for 14–18 minutes, shaking the basket halfway. They should be golden and tender inside. Keep warm while you cook the fish.

Set up dredging stations: Place flour in one shallow bowl. In a second bowl, whisk eggs with Dijon. In a third bowl, mix panko, fine breadcrumbs, garlic powder, paprika, onion powder, salt, pepper, and lemon zest.

Prep the tilapia: Pat the fillets very dry. Lightly season both sides with a pinch of salt and pepper. This helps the coating cling and the fish taste seasoned through.

Dredge for crunch: Coat each fillet in flour (shake off excess), dip in egg mixture, then press into the breadcrumb blend. Gently press to adhere.

Preheat and spray: Preheat the air fryer to 390°F (200°C). Lightly spray the basket with oil. Spray both sides of the coated fish so the crumbs brown evenly.

Air-fry the fish: Place fillets in a single layer. Cook 7–10 minutes, flipping halfway and spraying again as needed. Fish is done when the crust is deep golden and the internal temp reaches 145°F (63°C) or flakes easily.

Finish and serve: Sprinkle a pinch of salt over the hot fries and fish. Plate with lemon wedges, a drizzle of malt vinegar, or tartar sauce. Add chopped parsley for a fresh finish.