📝 About This Recipe
Transport your senses to the sun-drenched coast of Lisbon with these iconic salt cod fritters, reimagined for the modern kitchen. Traditionally deep-fried, this air-fried version achieves a perfectly crisp, golden exterior and a pillowy, herb-flecked interior without the heavy oil. These savory treasures blend the briny depth of cured Atlantic cod with creamy potatoes and fresh aromatics for the ultimate Mediterranean appetizer.
🥗 Ingredients
The Cod Prep
- 1 lb Salted Dried Cod (Bacalhau) (soaked for 24-48 hours with frequent water changes)
- 2 pieces Bay Leaf (fresh or dried)
- 5 pieces Black Peppercorns (whole)
The Potato Base
- 1 lb Russet or Yukon Gold Potatoes (peeled and cubed)
- 2 pieces Garlic Cloves (smashed)
- 1 teaspoon Sea Salt (for boiling water)
Aromatics and Binding
- 1/2 cup Yellow Onion (very finely minced)
- 1/2 cup Fresh Parsley (finely chopped)
- 2-3 pieces Large Eggs (beaten, added one at a time)
- 1/2 teaspoon Ground White Pepper (to taste)
- 1/4 teaspoon Ground Nutmeg (freshly grated is best)
- 2 tablespoons Extra Virgin Olive Oil (for the mixture and for brushing)
For Serving
- 1 piece Lemon (cut into wedges)
- 1 bottle Piri-Piri Sauce (optional for heat)
- 1/2 cup Olives (Portuguese black olives)
👨🍳 Instructions
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1
After soaking the cod for 24-48 hours in the fridge (changing water every 8 hours), drain and rinse the fish thoroughly.
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2
Place the cod in a pot with the bay leaves and peppercorns. Cover with fresh water and simmer gently for 15 minutes until the fish flakes easily. Do not boil vigorously.
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3
Remove the fish, let it cool slightly, then remove any skin and bones. Wrap the warm fish in a clean kitchen towel and rub/massage it vigorously—this breaks the cod into the traditional 'wool-like' fine fibers.
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4
In a separate pot, boil the potatoes and smashed garlic in salted water until very tender (about 15-20 minutes). Drain well.
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5
While still hot, mash the potatoes and garlic using a ricer or masher until completely smooth. It is vital to do this while they are hot to avoid a gummy texture.
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6
In a large mixing bowl, combine the shredded cod fibers and the warm mashed potatoes. Mix well with a wooden spoon.
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7
Stir in the finely minced onion, chopped parsley, white pepper, and nutmeg. Taste for salt (the cod is usually salty enough, so be careful).
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8
Add the beaten eggs one at a time, mixing thoroughly between each. The mixture should be thick and hold its shape; it should not be runny. You might only need 2 eggs depending on the moisture of your potatoes.
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9
Using two large tablespoons, shape the mixture into 'quenelles' (oval football shapes) by passing the mixture back and forth between the spoons.
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10
Preheat your air fryer to 400°F (200°C). Lightly grease the air fryer basket with olive oil or a non-aerosol spray.
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11
Arrange the bolinhos in the basket in a single layer, leaving space between each. Lightly brush the tops with a bit of extra virgin olive oil to help them brown.
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12
Air fry for 12-15 minutes, shaking the basket gently halfway through, until the bolinhos are a deep golden brown and crispy on the outside.
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13
Remove and serve immediately while hot, or at room temperature as is traditional in Portugal.
💡 Chef's Tips
Ensure the cod is shredded into very fine threads; using a kitchen towel to 'massage' the fish is the secret to the authentic texture. Don't over-process the potatoes in a blender or they will become gluey; a ricer is your best friend here. Make sure the onion is minced as finely as possible so it softens quickly and doesn't provide a raw crunch. If the mixture feels too soft to shape, refrigerate it for 30 minutes before forming the quenelles. Spray the bolinhos halfway through the air frying process with a tiny bit more oil for an extra-shattered crunch.
🍽️ Serving Suggestions
Serve as a 'Petisco' (Portuguese tapas) with a chilled glass of Vinho Verde. Pair with a side of Arroz de Feijão (Portuguese kidney bean rice) for a full meal. Offer a small bowl of spicy Piri-Piri oil or garlic aioli for dipping. Serve alongside a simple salad of tomatoes, sliced onions, and black olives drizzled with olive oil. Accompany with a cold Portuguese lager like Sagres or Super Bock.