Air Fryer Pastéis de Bacalhau — My 73-Year-Old Mum’s Recipe

My mother is 73. She doesn’t write recipes down. So today, I’m filming everything.

Watch as my Portuguese mum makes Pastéis de Bacalhau (traditional Portuguese cod fritters) the old-school way — but in an AIR FRYER.

She came to Australia with her mother, bringing little more than courage, memories, and recipes like this one. While Dad tends his garden, Mum and I are in the kitchen preserving a tradition that’s crossed oceans and generations — and adapting it for modern kitchens.

My kids are 6 and 10. Right now, they’d rather have toasties. But one day, they’ll have kids of their own — and maybe one of them will show up at my door with a camera, asking me to show them how Vovó made these.

This is more than a recipe. It’s a time capsule. A love letter. A way of keeping our heritage alive.

🎥 RECIPE: AIR FRYER PASTÉIS DE BACALHAU (Portuguese Cod Fritters)

INGREDIENTS:
– 500g salt cod (soaked overnight, changing water 2-3 times)
– 500g potatoes
– 2 eggs
– Fresh parsley (bunch, from Dad’s garden)
– Salt and pepper to taste

INSTRUCTIONS:
1. Soak salt cod for 24 hours, changing water regularly
2. Boil cod for 15 minutes until it flakes easily
3. Boil potatoes until soft, then mash (can boil and potatoes and cod fish together)
4. Flake the cod, removing skin and bones
5. Mix cod, potato, eggs, parsley, salt & pepper
6. Shape into ovals using two spoons
7. Air fry at 180°C (350°F) for 12-15 minutes, flipping halfway, until golden
8. Serve hot

✨ WHY AIR FRYER?
Traditional pastéis are deep-fried, but we’ve adapted Mum’s recipe for the air fryer — healthier, less mess, same golden crispy result. Perfect for modern kitchens while keeping the traditional flavors alive.

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If you have someone in your life whose recipes live in their hands, not on paper — film them. Before it’s too late.

#AirFryerRecipes #PortugueseRecipes #PasteisDeBacalhau #AirFryerCodFritters

[Music] My mother is 73. She doesn’t write down recipes. So today I’m filming everything. You see, there’s something about watching your mother’s hands at work. And today we’re making pastes the de bakala Portuguese cod fritters. It’s a recipe my mom has made for as long as I can remember. She came to Australia with her mom, my grandma, and they brought little more than courage, memories, and a recipe like this one. So, while my dad’s in the garden, mom and I do this, but stays the buckle, the way her mother taught her, the way Portugal taught them both. So, my kids are six and 10, and right now they don’t really care. But one day they’ll ask me how Vavore made these and I’ll show them this. It all starts with the bakalao salt cod. You’ll need about 500 g. You need to soak it overnight and remove the salt, changing the water a few times. Then you boil it for about 15 minutes until it flakes easily. Once the cot is cool, flake it by hand and remove any bones or skin. Boil your potatoes about 500 g until they’re soft enough to mash. We used a scale this time, a little more precise than the old days, but the heart of the recipe hasn’t changed. Mash the potatoes while they’re still warm. And then comes the magic. cod and potato mixed together with two eggs, a handful of finely chopped parsley from my dad’s garden and possibly additional salt and pepper to taste. How much parsley m a sim like this and it’s already in the bowl. The mixture should be thick enough to hold its shape but soft. If it’s too dry, add another egg. If it’s too wet, add a bit more potato. This is the part you can’t really write down. You really have to feel it. Now, watch your hands. Two spoons. That’s the secret. Scoop some mixture with one spoon and pass it onto the other. And keep shaping it into an oval as you go. She used to make these for every one of mine and my brother’s birthdays and for any special celebration. It was timeconuming standing there for hours shaping and frying. But she did it anyway because that’s what love looked like in our home. Now as I fill my hands I realize this isn’t just a recipe. I think it’s a legacy. It’s a way of remembering who we are. They look good. And where we came from. Did you try one? What do you think? Yeah. It might be a different kitchen, but it’s still the same hands. It’s a story passed from her mother to her and from her to me. I break one open and they are so fluffy and delicious. Wow. My kids would rather have toasties these days, but one day they’ll have kids of their own. And maybe if I’m lucky, one of them will show up at my door with a camera. I don’t think I respond. [Music]