Peel russet potatoes and cut them into even 1/4-inch thick fries. Rinse under cold water to remove excess starch and pat dry thoroughly.

Transfer fries to a bowl, drizzle with olive oil, and season with salt, black pepper, and optional garlic powder. Toss to coat evenly.

Preheat air fryer to 400°F (200°C) for 5 minutes.

Place seasoned fries in a single layer in the air fryer basket. Air fry for 15-20 minutes, shaking every 5-7 minutes until golden and tender. Cook in batches if needed.

While fries cook, pat fish fillets dry. Set up three shallow dishes: flour seasoned with salt, pepper, garlic powder, and paprika; whisked egg and milk; and panko breadcrumbs.

Coat each fish fillet first in flour mixture, then egg wash, and finally press in panko breadcrumbs to fully coat.

Lightly spray or brush both sides of breaded fish fillets with cooking spray or olive oil.

Place fish in a single layer in the preheated air fryer basket. Air fry at 400°F (200°C) for 12-15 minutes, flipping halfway through until golden, crispy, and flakes easily (internal temp 145°F/63°C).

Serve fish and chips immediately with lemon wedges and preferred condiments such as tartar sauce, malt vinegar, or ketchup.