1/2 cup plain flour
Sea-salt flakes and freshly ground black pepper, to season
2 free-range eggs
1/3 cup milk
2 cups fresh breadcrumbs
1/4 cup chopped chives
1 Tbsp finely chopped lemon thyme
1 Tbsp finely chopped flat-leaf parsley
2 tsp finely grated lemon rind
500g firm white fish fillets, cut into 3cm-thick strips
Cooking oil spray
Aioli, mixed salad and lemon wedges, to serve
4 large washed white potatoes, peeled
50g unsalted butter, melted
Put flour in a shallow bowl and season. Lightly beat eggs and milk in a second shallow bowl. Combine breadcrumbs, chives, thyme, parsley and lemon rind in a third shallow bowl. Dust fish pieces in flour, shake off excess, dip in egg mixture, then coat in breadcrumb mixture. Put on a plate. Refrigerate for 30 minutes. Preheat air fryer to 180°C.
Meanwhile, to make accordion potatoes, soak 12 small wooden skewers in water. Cut potatoes into 1.5cm-thick slices. Put one slice a time between 2 skewers. Cut very thin slices vertically along potato, being careful not to cut all the way through (the skewers help with this). Turn over and repeat process, this time cutting diagonally along potato. Put slice in a bowl of cold water (so it doesn’t discolour while you do the others). Repeat with remaining potatoes. In 2 batches, drain potatoes from water and pat dry with paper towel. Thread slices on skewers, fanning out slightly on skewers to display accordion patterns. Brush with melted butter and air fry for 15 minutes, or until golden. Cover and keep warm.
Spray fish generously on both sides with oil. Carefully put fish in air fryer basket and cook for 10 minutes, turning halfway through, until golden and cooked through. Transfer to a plate; cover loosely with foil to keep warm. Repeat to cook remaining fish.
Serve fish and potatoes with aioli, mixed salad leaves and lemon wedges on the side.