Preheat the air fryer to 375F.
Rinse and scrub the potatoes thoroughly to remove any dirt. Pat the excess moisture with a paper towel.
Cut the potatoes into wedges and place them into a large bowl. Drizzle with olive oil and then season with salt and pepper. Toss well to evenly coat all pieces.
Place the fries in a single layer into the bottom of your air fryer basket. Try not to stack them on top of each other. Better to cook in 2 batches to ensure even cooking. The more separated the fries, the crispier they will be.
Cook the fries at 400F for 20 minutes, tossing the fries after 10 minutes to make sure they crisp up evenly. Once done, transfer the wedges to a platter and cover to keep warm.
Meanwhile, prepare fish, set up three dipping stations. In a shallow bowl beat eggs until frothy. Place flour into a shallow dish and panko breadcrumbs on a large plate.
Dredge the fish fillets into the flour, shaking off any excess. Then dip the fillets into the beaten egg; allowing excess to drip off. Coat each fish fillet into the bread crumbs, patting to help the coating adhere.
Transfer the fillets to the air fryer basket and cook at 330F for 15 minutes, turning halfway through with a tong to ensure even browning.
Once done, transfer to the platter with the wedges. Garnish with freshly chopped parsley and serve with dips of choice.