Directions:

• Preheat the air fryer to 190C.
• Rinse the chips in cold water for a couple of minutes, then drain and pat dry.
• Put the chips in a bowl, pour over 2 tablespoons olive oil and mix until all the chips are coated.
• Transfer the chips to the basket of the air fryer. Air-fry the chips for 15–18 minutes, or until crisp and golden-brown, shaking two to three times during cooking.
• While the chips are cooking, make the rosemary salt (if using). Blitz the rosemary, salt and lemon zest a small blender, or pound in a pestle and mortar, to form a fragrant green salt; set aside.
• To make the tartare sauce, mix all the ingredients together in a small bowl.
• To prepare the fish, put the flour in a bowl and season with salt and pepper. In a second bowl, whisk the egg with some salt and pepper. Put the breadcrumbs in a third bowl.
• Take one piece of fish and coat both sides in the flour, then dip into the egg and then into the breadcrumbs, turning to coat evenly. Set aside on a plate. Repeat with the second piece of fish.
• Once the chips are cooked, tip them into a bowl and sprinkle over a couple of pinches of rosemary salt; set aside.
• Drizzle 1 tablespoon olive oil over the fish and air-fry for 6 minutes. Turn the fish over and cook for another 2–4 minutes, depending on the thickness of the fish.
• Put the fish onto serving plates. Pop the chips back in the air fryer for 2 minutes to warm up.
• Serve the fish with the chips and a big dollop of tartare sauce, with lemon wedges if liked.