Place the salt and vinegar potato chips in a Ziplock bag and use a rolling pin or mallet to crush to the consistency of panko bread crumbs.
Set up for dredging: Combine flour and paprika in a shallow dish. Combine beaten egg and mayonnaise in a second shallow dish. Add crushed potato chips to a third shallow dish.
Cut fish into 4 pieces. Dredge fish first in the flour mixture, then in the egg mixture, then place the fish in the potato chip mixture and press the crumbs firmly on both sides.
Select Air Fry and adjust the temperature to 190°C and the time to 10 minutes, then touch Start.
When the display indicates “Add Food” place the coated fish into the cooking chamber and flip over when prompted to “Turn food” at halfway point.
When the Air Fry program is complete, remove the fillets and serve hot with tartar sauce and lemon wedges (optional).