For the Air Fryer:

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

Preheat oven to 450˚F.

Toss potatoes with canola oil and sprinkle with seasoned salt. Air-fry at 400˚F for 22 minutes, shaking the basket occasionally.

While potatoes are cooking, set up a dredging station with 3 shallow dishes. Add 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 fish in flour first, then dip 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 are air-fried, remove them to a bowl, leaving them uncovered. Spritz the breaded fish generously with canola oil on all sides and transfer to the air fryer basket. Air-fry at 400˚F for 10 to 12 minutes, flipping halfway through, until the fish is crisp on top and flaky on the inside.

Remove fish from the air fryer and wipe down the basket. Return potatoes to the air fryer and air-fry at 400˚F for 3 minutes more to heat-thru the chips.

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

For the Oven Method:

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

Preheat oven to 450˚F.

Toss potatoes with canola oil and sprinkle with seasoned salt. Place on a large sheet pan in a single layer and transfer to oven. Bake for 25 minutes.

While potatoes are cooking, set up a dredging station with 3 shallow dishes. Add 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 fish in flour first, then dip 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.

After 25 minutes of baking time, remove the pan from the oven and turn the potatoes over, pushing them to one side of the sheet pan. Spritz the breaded fish fillets generously with canola oil on all sides and arrange on the sheet pan. Bake until fish are crispy on top and flaky inside, about 15 minutes.

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