Cod bunuelos are a Portuguese and Galician Easter tradition that uses desalted cod with potatoes. The air fryer allows you to prepare them with less oil than frying at the fair. They are seafood tapas with centuries of history in the Iberian Peninsula.
Mediterranean
Buñuelos de bacalao air fryer
Air fryer cod fritters from Portugal: traditional step-by-step recipe, with chef tips and clear times.
- Portugal
- MAIN COURSES
- Light
- High protein
- Low fat
- medium
30 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 185 kcal
- Protein 14 g
- Fiber 2 g
- Carbohydrates 16 g
- Fat 6 g
- Sodium 620 mg
Story behind the dish
Preparation
Air fryer cod fritters are a preparation from Portugal with medium difficulty. Reserve about 42 minutes in total (30 for mise en place and preparation, 12 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 300 g of desalted cod.
- Have ready: 300 g of cooked potatoes.
- Have ready: 2 eggs.
- Have ready: 50 g of flour.
- Have ready: 1 small onion.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Crumble cod and mix with crushed potato
Crumble cod and mix with crushed potato, onion, parsley and eggs.
-
Add flour until moldable dough; form balls the size of an egg
Add flour until moldable dough; form balls the size of an egg. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time
-
Refrigerate 20 minutes to sign
Refrigerate 20 minutes to sign.
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Drizzle oil and cook at 190 C for 6 minutes.
Drizzle oil and cook at 190 C for 6 minutes, flip, 6 more minutes.
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They should brown on the outside and be juicy on the inside.
They should brown on the outside and be juicy on the inside. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
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Serve with lemon and paprika aioli
Serve with lemon and paprika aioli.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with seasonal white fish instead of the main fish.
- Version baked at 200 °C with the same approximate times.
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