Mix together the cornflour, paprika and mixed herbs with 1 tsp salt and 1/4 tsp freshly ground black pepper and spread out on a large dinner plate. Coat the fish fillets in the flour mixture on both sides. If you prefer to cook on the hob, see tip below – the fish fillets are now ready to fry.

Cut the potatoes into 1cm-thick chips using a large, sharp knife. Leave the skin on, or peel them, if you like.

Put the chips in a large mixing bowl, then add 2 tbsp of the vegetable oil and a good pinch of salt and pepper. Toss until well coated. Set the air-fryer to 200C and cook the chips for around 18-22 mins, turning halfway (or shake the air-fryer basket) until crisp and cooked. Alternatively, you can cook them in the oven (see tip, below). Keep warm while you cook the fish or cook it in the second air-fryer basket, if you have one.

Spread 4 tbsp of the vegetable oil out on a large dinner plate and dredge the coated fish in the oil to cover. Set the air-fryer to 200C and cook for 8-10 mins (depending on the size of your fish fillets), carefully turning halfway. Serve with mushy peas and tartar sauce, if you like. If freezing the fish and chips, defrost fully in the fridge, then reheat in the oven until piping hot.