Crispy Rice Paper Fish and Chips

First, make the tartar sauce. In a small bowl, combine mayonnaise, chopped dill and parsley, Dijon mustard, sweet relish, lemon juice, salt, and pepper. Mix well.

Add the chopped mini dill pickles to the sauce and stir to combine. Store in the refrigerator until ready to serve.

Pat the cod fillets dry with a paper towel and cut them in half lengthwise.

Season both sides of the cod fillets with salt and pepper.

In a shallow dish, prepare the egg wash by whisking together the eggs, salt, pepper, onion powder, garlic powder, and a splash of water.

Dip a rice paper sheet into the egg wash for 3-4 seconds, ensuring both sides are coated.

Lay the wet rice paper on a cutting board, place a piece of cod on top, and fold it tightly like a burrito. Repeat for all fish fillets.

Spray both sides of the wrapped fish with a neutral oil.

Place the fish on a wire rack in an air fryer. Cook at 400°F (200°C) for 15-20 minutes, or until golden brown and crispy.

While the fish cooks, air fry the seasoned fries according to package directions.

Serve the crispy fish immediately with the seasoned fries and homemade tartar sauce. Garnish with fresh dill if desired.