This simple fish dish proves you don’t need a deep fryer (or even an oven!) to create a crisp, golden brown, flavorful coating; a smart mix of mayo and potato chips will do the trick, with the help of a countertop air fryer. Delicate, buttery white fish like sea bass or cod cooks quickly, in just the same amount of time it takes your doctored-up mayo topping—flavored with dill, lemon, and garlic, along with the crushed potato chips—to transform into a salty, nostalgic-feeling crush with just the right amount of crunch. Extra dressed-up mayonnaise (without the chips) is reserved as a dipping sauce. Serve the finished fish with roasted broccoli, sautéed green beans, or on top of a salad.
When choosing your fish, ask your fishmonger for a thinner cut (closer to the tail) to ensure a crispy bite in every forkful. I recommend using thin potato chips instead of kettle-cooked for a finer crumb and a more even, satisfying crust.
