Crispy Sprats from the Airfryer

⏱ 28 min · 🍽️ 4 Servings · 🧂 9 Ingredients

Ingredients

  • 600 g small sprats (oven-ready)
  • 1 tbsp lemon juice
  • 1 tsp salt
  • pepper to taste
  • 60 g plain flour (type 405)
  • 1 tsp sweet paprika
  • 2 tbsp rapeseed oil
  • 1 piece lemon
  • 4 slice dark rye bread

Instructions

  1. Rinse the sprats in cold water and pat them very thoroughly dry. On wet skin the flour goes lumpy, and the little fish steam in the basket instead of turning crisp.
  2. Drizzle the sprats with the lemon juice and season them with the salt and the pepper.
  3. Mix the plain flour with the sweet paprika. Turn the sprats in it and tap them off well in a sieve, as loose flour burns in the hot air stream and tastes bitter.
  4. Mix the sprats with the rapeseed oil until all of them carry the thinnest film.
  5. Preheat the airfryer to 200 °C.
  6. Lay the sprats in the basket in a single layer with space between them and do not stack anything; cook larger quantities in two batches. Cook at 200 °C.
  7. Pull out the basket and shake it carefully so that the little fish rearrange themselves. Finish cooking at 200 °C until they are golden brown and crisp and have reached 62 to 65 °C in the centre.
  8. Cut the lemon into wedges. Serve the hot sprats straight away with the lemon wedges and the slices of dark rye bread.
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Crispy Sprats from the Airfryer – Recipe and image AI-created, editorially reviewed
📖 Culinse

🤖 Recipe and image AI-created, editorially reviewed · About our AI transparency

deutschlandschleswig-holsteinvorspeiseheissluftfritteuse

Crispy Sprats from the Airfryer

A German coastal classic from Schleswig-Holstein: small sprats, simply floured and cooked crisp in the hot air stream. The little fish turn golden brown and so crunchy that skin and bones are eaten along with them, with lemon and hearty dark rye bread on the table alongside. In the basket the kitchen stays free of the smell of hot frying fat, but the sprats brown less evenly than they would in deep fat.

⏱

Cook time

28 min

🍽️

Servings

4

🧂

Ingredients

9

View Original ↗

Nutrition

per serving

460 kcal

Calories

31 g

Protein

24 g

Fat

30 g

Carbs

Ingredients

For 4 servings

Estimated cost~€0.70 · ~€0.20/serving
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Kitchen Tools

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Instructions

  1. 1

    Rinse the sprats in cold water and pat them very thoroughly dry. On wet skin the flour goes lumpy, and the little fish steam in the basket instead of turning crisp.

  2. 2

    Drizzle the sprats with the lemon juice and season them with the salt and the pepper.

  3. 3

    Mix the plain flour with the sweet paprika. Turn the sprats in it and tap them off well in a sieve, as loose flour burns in the hot air stream and tastes bitter.

  4. 4

    Mix the sprats with the rapeseed oil until all of them carry the thinnest film.

  5. 5

    Preheat the airfryer to 200 °C.

  6. 6

    Lay the sprats in the basket in a single layer with space between them and do not stack anything; cook larger quantities in two batches. Cook at 200 °C.

  7. 7

    Pull out the basket and shake it carefully so that the little fish rearrange themselves. Finish cooking at 200 °C until they are golden brown and crisp and have reached 62 to 65 °C in the centre.

  8. 8

    Cut the lemon into wedges. Serve the hot sprats straight away with the lemon wedges and the slices of dark rye bread.

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