Ingredients
- 2 small russet potatoes
- 2 whitefish filets
- ¼ cup flour
- 1 egg
- 1/3 cup Italian-style breadcrumbs
- salt
- pepper
- 1 tablespoon olive oil
- cooking oil spray
- ¼ cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 teaspoon lemon zest
- 2 teaspoons fresh lemon juice
- pinch of salt and pepper
Preparation
Preheat air fryer for 5 minutes at 375°F.
Cut each potato into 8 wedges. In a bowl, combine potatoes with olive oil. Salt and pepper to taste. Place potatoes into the air fryer in a single layer. Cook at 375° for 12 minutes.
While potatoes are cooking, prepare the fish: Dry fish completely using paper towels. Season both sides with a pinch of salt a pepper. In 3 separate shallow bowls, add flour, egg (beaten), and breadcrumbs. Mix a pinch of salt and pepper into each bowl. Coat the fish in the flour, followed by the egg, and then the breadcrumbs.
Remove potato wedges from air fryer and set aside. Spray air fryer pan and both sides of the fish generously with cooking spray. Cook the fish at 375° for 5 minutes. Carefully turn the fish over and cook for 5 more minutes, or until the fish is 145° on thermometer.
To make the aioli, combine all ingredients into a small bowl and mix well.
Remove fish and place the potato wedges back into the air fryer for 3–4 minutes, to heat through and crisp up.
