Pastéis de Bacalhau in the Air Fryer

Pastéis de bacalhau (called bolinhos de bacalhau up north) are in the glass case of every Portuguese café, next to the coffee machine. Traditionally they're deep-fried. Made in the air fryer, they lose some of the craggy crunch but keep everything that matters: a light, fluffy inside that tastes of cod, parsley and onion.

Be honest with yourself about one thing. Air-fried pastéis come out smoother and less golden than fried ones. A light spray of olive oil gets you most of the way there.

Before you start: soaking the bacalhau

Salt cod has to be soaked before you cook it. Put it in a bowl of cold water in the fridge for 24–48 hours, changing the water 3–4 times. Thin pieces need about a day and thick loins up to two. Taste a flake: it should be pleasantly seasoned, not salty.

The recipe

Pastéis de Bacalhau in the Air Fryer

Portugal's favourite salt cod fritters made in the air fryer: crisp outside, fluffy inside, with no pot of hot oil. Includes how to soak the bacalhau.

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Prep40 min

Cook24 min

Total64 min

Serves20 pastéis

Ingredients

MetricUS

Makes

20

pastéis

½×1×2×3×

• 300 g soaked salt cod (weight after soaking)
• 300 g floury potatoes, such as Maris Piper or Russet
• 1 small onion, very finely chopped
• 1 small bunch flat-leaf parsley, finely chopped
• 2–3 eggs
• Black pepper and a pinch of nutmeg
• Olive oil for spraying

Method

1. Boil the potatoes in their skins until tender, about 20 minutes. Peel while warm and press through a potato ricer. Let them steam dry.
2. Put the cod in a pan of cold water, bring to a simmer and cook for 5 minutes. Drain, remove skin and bones, then shred it very finely with your fingers or by rubbing it inside a clean tea towel.
3. Mix the cod, potato, onion and parsley. Add the eggs one at a time: the mix should hold its shape on a spoon without being wet. Season with pepper and nutmeg. Taste before adding any salt.
4. Shape the mix into quenelles (rugby-ball shapes) by passing a heaped tablespoon between two spoons.
5. Line the basket with a perforated liner, place the pastéis with space between them and spray all over with olive oil.
6. Air fry at 190 °C for 12 minutes, turning and spraying again halfway, until golden. Cook in batches; don't crowd the basket.

Clear ticks

Tap ingredients and steps to tick them off. Scaling changes the quantities at the start of each line; check the rest by eye.

Serving

Eat them warm or at room temperature, as a snack with a cold beer, or as a meal with arroz de tomate (tomato rice) and a green salad, which is how many Portuguese families eat them for dinner.

Make ahead

Shape the pastéis and freeze them on a tray, then bag them. Air fry from frozen at 180 °C for 16–18 minutes, turning halfway.

From the shop

What you’ll need

Links go to Amazon, where you can check today’s price. If you buy, we earn a small commission at no extra cost to you.

Amazon best seller

Cosori TurboBlaze 6 Qt Air Fryer

One of Amazon's best-selling air fryers. The 6 Qt basket fits a batch of pastéis de bacalhau or chicken thighs for four, and the ceramic coating is PFAS-free.

Tip: Size is what matters for Portuguese cooking: 5.5–6 Qt feeds 2–4 people in one batch.

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Amazon best seller

PriorityChef potato ricer

Gives pastéis de bacalhau a light, lump-free base. Mashers make the mix gluey.

Tip: Press the potatoes while they're still warm.

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Amazon best seller

Air fryer parchment liners, 125 pack

Stops wet mixtures like pastéis and croquetes from sticking to the basket.

Tip: Never preheat the air fryer with an empty liner inside.

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Portuguese

Bordallo Pinheiro cabbage salad plates, set of 2

Smaller cabbage plates for salads, petiscos and dessert. The easiest way to start a Bordallo collection.

Tip: Mix with the large bowl for a matching table.

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