Ingredients:
- 2 fillets Good Rancher’s Rockfish
- 2 medium sized Russet Potatoes
- 3 tbsp Olive Oil
- Salt and Pepper
- 2 tbsp Garlic Powder, divided
- 2 tbsp Onion Powder, divided
- 1 tsp Paprika
- 1 cup Panko breadcrumbs
- ¼ cup grated Parmesan
- 1 Egg
- Fresh Parsley
- Lemon wedges (for serving)
For The Tartar Sauce:
- 1 cup Mayonnaise
- 3 tbsp Ketchup
- 2 tbsp Dill Relish
Instructions:
1. For the homemade fries, cut the russet potatoes into thin wedges and toss in a bowl with 2 tbsp olive oil, a generous coating of salt and pepper, and 1 tbsp each of garlic powder and onion powder.
2. Toss everything together and place in an air frier for 15-20 minutes, turning the fries every 5 minutes until they’re golden brown on each side. The fries should be crispy on the outside but tender on the inside.
3. In a medium sized bowl, beat the egg with a good pinch of salt and pepper, and set aside. In a similar sized bowl, mix the breadcrumbs, garlic powder, onion powder, paprika, and two large pinches or salt and pepper.
4. Pat the rockfish dry with a paper towel. Dip the rockfish into the egg mixture and then press into the breadcrumbs to fully coat each side.
5. Line your air frier with a piece of parchment paper, place the fish into the air frier and drizzle with a small amount of olive oil.
6. Cook at 400 degrees for 8-10 minutes, flipping the fillets halfway through. The fish is done when it is golden and flakes easily with a fork.
7. To make the tartar sauce, mix the mayonnaise, ketchup, dill relish, and salt and pepper to taste in a small bowl. If you like it a little on the tangy side, add a touch of the dill relish juice.