Soak the potato sticks in a bowl of cold water for 30 minutes. Strain the potatoes and pat them dry with a clean kitchen towel.

Pre-heat the air fryer to 400°F.

Toss the potato sticks with some canola oil and a sprinkling of seasoned salt, and air-fry at 400ºF for 22 minutes, shaking the basket a few times during the cooking process.

While the potatoes are air-frying, set up a dredging station with three shallow dishes. Add the flour to the first shallow dish. In a second dish, whisk the Dijon mustard and eggs together. In the third dish, combine the breadcrumbs, lemon zest, paprika and salt. Dredge the chunks of fish in the flour first. Then dip them into the egg mixture, allowing any excess to drip off, and finally coat them with the breadcrumb mixture. Pat the breadcrumbs on lightly to make sure the crumbs adhere to the fish.

When the potatoes have finished air-frying, remove them from the air fryer and transfer them to a bowl, leaving them uncovered. Spritz the coated fish fillets generously with canola oil on all sides and transfer them to the air fryer basket. Air-fry at 400°F for 10 to 12 minutes, flipping the fillets over halfway through the cooking process. The fish should be crispy on top and flaky on the inside.

Remove the fish from the air fryer. Give the air fryer basket a quick wipe and return the potatoes to air fryer. Air-fry at 400ºF for 3 minutes, just to heat up the chips.

Serve the fish and chips with malt vinegar, tartar sauce and lemon wedges, and a little coleslaw on the side.