Baby Herring in Air Fryer with Cornmeal – Crispy and Quick Recipe
Crispy baby herring cooked in air fryer with cornmeal and spices, served with a fresh parsley and garlic sauce.
Steps
- 1
Clean the fish by removing entrails and heads, then rinse well under cold running water.
- 2
Dry the fish thoroughly with paper towels – any moisture will prevent the cornmeal and spices from sticking.
- 3
Place the fish in a bowl, sprinkle with salt and add 1 tablespoon of oil. Mix well so each fish is coated with a thin layer of oil.
- 4
In a small bowl, mix cornmeal, onion flakes, garlic powder, sweet paprika, oregano, and pepper.
- 5
Sprinkle the cornmeal mixture over the fish and mix until each piece is evenly coated.
- 6
Arrange the fish in the air fryer basket in a single layer, leaving a little space between pieces for air circulation. Cook at 190°C (375°F) for 15 minutes.
- 7
While the fish cooks, prepare the sauce: press the garlic cloves, finely chop the parsley, and combine them in a bowl with salt, lemon juice, and a splash of cold water.
- 8
Serve the herring warm or cold, alongside the parsley garlic sauce and a green salad.
Shopping list
800g baby herring (fresh or frozen), 1 tbsp oil, 3 tbsp cornmeal, ½ tsp onion flakes, ½ tsp garlic powder, ¼ tsp sweet paprika, ¼ tsp oregano, salt to taste, pepper to taste, ½ bunch parsley, 5-6 garlic cloves, ½ lemon (juice)
Recipe story
Baby herring is a prized fish in coastal cuisines of the North and Baltic Seas, where fishermen prepared it simply, fried or smoked. In the 19th century, the recipe was adapted by Jewish communities in Central Europe, who added cornmeal for a crispy texture. Today, this air fryer version preserves the tradition, offering a quick and healthy dish.
Ingredient Secrets
Black pepper
Known as 'black gold' in antiquity, pepper was so valuable that it served as currency and tribute. In the Middle Ages, Venetian merchants controlled the pepper trade, and individual peppercorns were often counted. Legend has it that when Alaric, king of the Visigoths, demanded tribute from Rome, he included 3,000 pounds of pepper.
Sea salt
Sea salt, extracted from ocean waters by evaporation, was one of the most precious goods of antiquity, used both as food and as currency. In ancient Rome, soldiers were paid with salt, which is the origin of the word 'salary'. Salt roads connected entire civilizations, and in the Middle Ages, salt was so valuable it was called 'white gold'.
Oregano
Oregano, also known as 'mountain joy', was used by ancient Greeks as an antidote for poisons and a symbol of happiness. In the Middle Ages, it was planted on graves to ensure peace for the souls.
Parsley
In Greek mythology, parsley was associated with death and rebirth, planted on graves to symbolize the cycle of life. Romans used it generously in cooking and as a remedy for hangovers.
Paprika
Paprika, a emblematic spice brought to Europe by Christopher Columbus from the New World. Although associated with Hungarian cuisine, its origins are in Central America, where it was used by the Aztecs.
Garlic
Native to Central Asia, garlic was already known in ancient Egypt, where it was given to slaves to boost their strength. In ancient Greece, athletes consumed it before competitions, and in Rome, legionaries considered it essential for courage. During the Middle Ages, it was used to ward off vampires and the plague.
Onion
Probably originating in Central or West Asia, onions were cultivated in ancient Egypt, where they were considered a symbol of eternity and placed in tombs. In ancient Greece, athletes ate them to balance their blood, and in Rome, they were a staple food for soldiers. During the Middle Ages, onions were believed to protect against arrows and the plague.
Cloves
Cloves, the dried buds of the exotic Syzygium aromaticum tree, were one of the most prized spices of the ancient world, often called 'aromatic gold'. In the Middle Ages, Venetian merchants controlled the clove trade, bringing them from the Maluku Islands, the only place they grew, and selling them at exorbitant prices in Europe.
Corn
Corn, native to Central America, was domesticated over 9,000 years ago in Mexico. After the discovery of the Americas, it spread rapidly to Europe, Africa, and Asia, becoming a global staple crop. Fun fact: in Italy, corn was called 'grano turco' (Turkish wheat) because it was believed to originate from the East.
Lemon
The lemon is an ancient hybrid between citron and bitter orange, likely originating in northern India or China. In the Middle Ages, lemons were so valuable that they were given as gifts to kings. Fun fact: during the Gold Rush, British sailors were given lemons to prevent scurvy, leading to the nickname 'limey'.
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