Wash the potatoes and cut them into thin sticks, about as thick as a finger. Toss the potato sticks with olive oil, salt, and paprika powder.
Cut the fish fillet into thick strips, about as thick as two fingers. Beat the eggs in a bowl. In another bowl, combine breadcrumbs with salt, pepper, and paprika powder. Dip the fish strips first into the egg, then coat them in the breadcrumb mixture.
Slice the cucumber, halve the cherry tomatoes, and wash the salad leaves. Gently mix the salad leaves with the cucumber slices and cherry tomatoes in a bowl. Drizzle the salad with olive oil.
Halve the avocado, remove the pit, and scoop the flesh into a bowl. Mix it with yogurt, lemon juice, chopped garlic, salt, and pepper until creamy.
Arrange in Air Fryer: Place the crisper plate into the air fryer basket in Zone1 and Zone 2. Zone 1: Place the fish fingers onto the crisper plate. Zone 2: Place the Potato Wedges onto the crisper plate.
Cooking Settings: Zone 1: Air Fry at 180℃ for 12minutes; Zone 2: Air Fry at 180°C for 18 minutes Select Sync and press Start/Pause to finish simultaneously.
Finish & Serve: Once the cooking process is complete, carefully remove the fish fingers from Zone 1 and the fries from Zone 2. Serve them hot with a fresh salad and creamy avocado dip for a delicious and balanced meal.
