Air fryer fish and chips with yogurt tartar sauce

Wash the potatoes; leave unpeeled. Slice a little off the bottom so each sits flat, then cut into even slices.

Put the fries in cold water and separate them to rinse off the starch; rinse two more times, then soak about half an hour in fresh water.

Drain and cover with water just boiled in a kettle; leave 10 minutes.

Drain and dry the fries gently and thoroughly between towels; wipe the bowl dry.

Toss the fries with a little avocado oil.

Air fry at 390 or 400, spread out so air can pass, 20 to 25 minutes, tossing at about the 10 minute mark; then another 10 to 15 minutes at 400.

For the tartar sauce, mix yogurt with diced dill pickle, fresh dill leaves, a little lemon juice, a splotch of Worcestershire, salt and pepper; taste and add lemon.

Mix flour and cornstarch, seasoned with BFF and Old Bay.

Coat the cod well in the seasoned flour on all sides and ends, then egg, then panko, patting it down to coat well.

Season the hot fries with BFF and malt vinegar powder, toss, and keep warm in a 300 degree oven.

Spray the air fryer basket (at 400) and the fish with cooking spray; cook about 5 minutes, flip, spray, and cook 5 minutes more.

Serve the fish on the fries with tartar sauce and lemon.