Air Fryer Cod Fritters: Oil-Free and Crispy

Why cod fritters work in an air fryer

The first question many people ask is logical: how can a fritter be crispy without hot oil? The answer lies in how an air fryer works. An air fryer doesn't fry in the strict sense; it circulates hot air at high speed around the food, creating a forced convection effect that dehydrates the surface and browns it. The result is not identical to classic frying, but it comes much closer than one might expect.

Cod fritters have a characteristic that makes them especially suitable for the air fryer: the batter. Unlike thin breadings (where the crust depends almost exclusively on hot oil), fritter batter has its own body. Flour, egg, and cod form a structure that expands with heat and develops a crust on its own. The air fryer only needs to apply the correct heat for that crust to form.

The result you'll get: a golden and lightly crispy exterior, a fluffy and moist interior with well-distributed cod. It's not the greasy fritter from oil fryers, but rather something more akin to a baked fritter but with better browning thanks to air circulation. For many people—especially those looking to reduce fat intake or avoid the smell of frying at home—it's a preferable option to traditional frying.

An additional practical advantage: the air fryer allows you to prepare fritters in small batches without heating liters of oil. If you're making dinner for two or want to prepare an appetizer without messing up the kitchen, the air fryer is much more convenient. In twelve minutes, you have hot fritters on the table.

At Bacalalo, we have been working with cod for over thirty years at the Mercat del Ninot in Barcelona. We know this recipe well in all its versions. What follows is the most precise guide you can find for making it in an air fryer: straightforward, with exact temperatures, and common mistakes already addressed.

Batter preparation: ingredients and steps

Cod fritter batter has several variations depending on regional tradition. The version that works best in an air fryer—due to its structure and cohesion—is a light choux pastry type batter, which combines cooked flour with egg. It's the same base as traditional Catalan fritters, adapted to withstand the dry heat of the air fryer well.

Ingredients (for 16-20 fritters):

• 220 g desalted shredded cod (skinless and boneless)
• 130 g all-purpose wheat flour
• 180 ml water
• 40 ml extra virgin olive oil (in the batter, not for frying)
• 2 medium (L) eggs
• 1 teaspoon baking powder
• 1 small garlic clove, very finely chopped
• A handful of chopped fresh parsley
• Salt (with caution: cod already contributes residual salt)
• Freshly ground black pepper
• Olive oil spray (only to lightly spray the fritters before air frying)

Step 1: prepare the cod

If you use desalted cod from Bacalalo, you can use it directly without any prior steps. If you start with salted cod, desalt it in cold water in the refrigerator for 24-36 hours, changing the water every 8-10 hours. Thickness determines the time: flakes and scraps need 18-24 hours; thicker loins, up to 36-48 hours.

Once desalted, shred the cod with your fingers. Feel for and remove all bones by running your fingers through the flesh. The shredding should be fine—small pieces that distribute throughout the batter—but without completely mashing the fish. Set aside.

Step 2: cook the flour (the key to the batter)

Put the water and oil in a saucepan over medium-high heat. When they boil, lower the heat and add the flour all at once. Stir vigorously with a wooden spoon until the batter pulls away from the sides of the saucepan and forms a ball. This process takes about 2 minutes. You are cooking the flour, which gives the batter its structure and prevents a raw flour taste.

Remove from heat and let the batter cool for 5 minutes. This step is important: if you add the eggs to very hot batter, they will curdle and the texture will be ruined.

Step 3: incorporate the eggs

Beat the eggs in a separate bowl. Add them to the flour mixture one at a time (or in two batches), stirring vigorously with the wooden spoon or a whisk after each addition. The batter should fully absorb each egg before adding the next. The final result is a dense but manageable batter that falls from the spoon in a thick, continuous stream.

Step 4: integrate the cod and aromatics

Add the shredded cod, chopped garlic, parsley, baking powder, pepper, and a pinch of salt. Mix with gentle folding motions, without beating hard: the goal is to distribute the cod throughout the batter without completely breaking it up. Taste the batter and adjust the saltiness if necessary, keeping in mind that the cod already contributes residual salt.

Step 5: resting

Cover the batter with plastic wrap directly on the surface and let it rest for 20 minutes at room temperature. This rest allows the baking powder to start working and the flour to finish hydrating. The fritters are fluffier with this resting period than without it.

If you don't have time or if you use Bacalalo's cod fritter batter—which comes ready-made and well-proportioned—you can skip all the previous steps and go directly to forming.

Fritter forming: size, texture, and resting

Forming is the step that most affects the final result in the air fryer. In traditional frying, the batter falls directly into the oil and the shape is relatively free; in the air fryer, the fritters rest on the rack and the bottom side will be different from the top if they are not flipped at the right time. Size also matters: fritters that are too large won't cook thoroughly inside before the outside becomes overly browned.

Optimal size: 25-30 g portions, equivalent to a heaping tablespoon. This yields fritters about 4 cm in diameter, a size that the air fryer cooks uniformly in 11-12 minutes. If you make larger fritters (40-50 g), you'll need to increase the time to 14-15 minutes, and the risk of the exterior drying out before the interior sets is greater.

Two-spoon forming method: use one tablespoon to scoop the batter and another to push the portion onto the air fryer rack, which has been pre-sprayed with oil. Dip the spoons in cold water between fritters to prevent the batter from sticking. The portions don't have to be perfectly round: a slightly oval or irregular shape is normal and doesn't affect the result.

Separation between fritters: leave at least 2 cm between each fritter. The air circulation in the air fryer needs space to work well. If you stack them or place them too close together, they will stick to each other and the contact side will not brown. In a standard 3.5-4 liter air fryer, 8-10 fritters per batch fit comfortably.

Do not place aluminum foil or parchment paper over the entire rack: this blocks air circulation from below. If you want to facilitate cleaning, place only a small piece of perforated parchment paper under the fritters, without covering the entire basket surface.

Times and temperatures in the air fryer

This is the core of the recipe. Times vary slightly depending on the air fryer model (actual power ranges between 1,400 W and 2,200 W even if the thermostat indicates the same), but the following ranges work for the vast majority of models on the market.

Base temperature and time:

• Temperature: 200 °C
• Total time: 11-12 minutes
• Flip: at 6 minutes

Step-by-step procedure:

1. Preheat the air fryer to 200 °C for 3 minutes. Preheating is important: if you put the fritters in cold, the surface takes longer to seal and the inside can remain moist.
2. Spray the basket or rack with oil spray. A thin, even layer is sufficient.
3. Place the fritters, leaving space between them. Spray the surface of the fritters with a touch of oil spray: this is what gives them their golden color.
4. Cook at 200 °C for 6 minutes.
5. Open the drawer, flip each fritter with silicone tongs. Spray the now-top surface with a little more oil spray.
6. Cook for another 5-6 minutes at 200 °C.
7. Check the result: the exterior should be uniformly golden, not dark brown. The interior should appear fluffy when broken open, without raw or sticky parts in the center.

Reference table by fritter size:

Note on dual-basket air fryers: if your model has two baskets and a sync function, you can make double the amount in the same time. Ensure both baskets have the same quantity and size of fritters so the time is identical.

Note on air fryers with steam function: if your model has the option to add steam (some high-end Ninja or Philips models), do not use it for fritters. Steam adds moisture and hinders the formation of a crispy crust.

Tips for crispy fritters

The biggest challenge with an air fryer for moist batters like fritters is achieving a crispy exterior without drying out the interior. These are the most influential factors, ordered by importance:

1. Always preheat the air fryer

This is the simplest trick and the one most people skip. A cold air fryer takes time to reach working temperature, and during that time, the fritters heat up gradually without sealing the surface. The result is a batter that puffs up before the crust forms, leading to a soft exterior. With the appliance preheated to 200 °C, the surface of the batter seals within the first 60-90 seconds, ensuring crispiness.

2. Use oil spray, not liquid oil

Oil spray allows you to apply an ultra-thin, even layer over the entire surface of the fritter. Liquid oil applied with a brush tends to accumulate in some areas and miss others. An even layer of fat ensures uniform browning. Use olive oil or sunflower oil spray; olive oil gives a better flavor.

3. Do not stack the fritters

Always in a single layer. If you place them in two layers or too tightly packed, the steam they generate during cooking gets trapped and softens the crust. The crispiness of the air fryer depends on hot air circulating freely around each piece.

4. Control the batter's moisture

A batter that is too liquid produces fritters that spread out and flatten in the basket, with a thin crust that doesn't get crispy. The correct consistency: the batter falls from the spoon slowly, in a thick stream. If it's too liquid, add an extra tablespoon of flour. If the cod has too much water (especially homemade desalted cod that hasn't been drained well), drain it on absorbent paper before incorporating it into the batter.

5. Flip exactly halfway through the cooking time

The side touching the rack receives direct heat through conduction in addition to convection heat from the air. If you don't flip them, that side will over-brown and the top side will remain pale. Flipping halfway through ensures uniform browning on both sides.

6. Do not open the drawer more than once

Every time you open the drawer, the internal temperature drops between 15 and 25 °C, and the timer may pause depending on the model. Open only once, halfway through, to flip. If you open it more often, the browning process is interrupted, and the result is less uniform.

7. Serve immediately

Air-fried fritters lose their crispiness faster than deep-fried ones because they don't have the layer of fat that acts as a barrier. If you let them sit for 10 minutes, the internal steam softens the crust. Serve them as soon as they come out of the air fryer.

Comparison: traditional frying vs. air fryer

The most common question: is it worth making them in an air fryer, or is it better to stick to frying? The honest answer is that it depends on what you prioritize. They are not exactly the same, and there are aspects where each method outperforms the other.

When to choose an air fryer: for everyday meals, when preparing small portions, when you want to reduce calories, or when you don't want to deal with the smell of frying or cleaning up oil. Also, if you want to reheat fritters from the day before: an air fryer at 180 °C for 4 minutes brings them very close to freshly made, which a microwave cannot achieve.

When to choose traditional frying: for special occasions, for large quantities, or when you want the fluffiest fritter and the most intense crispiness. Frying in oil at 180 °C is still the method that gives the absolute best result in terms of texture. For the complete traditional recipe, consult our guide to traditional cod fritters.

For other cod recipes in an air fryer, including loins, brandade, and croquettes, consult our complete article on cod in air fryer. If you are specifically looking for how to make croquettes in an air fryer, we also have a detailed guide on cod croquettes in an air fryer with exact times.

The cod you use matters

The quality of the cod is the most determining factor in the final flavor, more so than the technique. Poor quality cod—poorly desalted, of an inferior species, or with excessive residual salt—produces fritters that taste strong and unbalanced, with a bitter aftertaste that no cooking trick can correct.

For fritters, the most suitable format is shredded cod or cod flakes: small, irregular pieces that integrate perfectly into the batter. Whole loins are not the right cut for this recipe; they are expensive, and their texture in the batter does not improve the result.

Our desalted cod from the desalted cod collection arrives from the Mercat del Ninot with controlled salt levels: enough to flavor the batter, with hardly any need for additional salt. It is Gadus morhua from Iceland, desalted with the exact process we have used in the market workshop since 1990. We also have prepared dishes and ready-made batters in our prepared dishes section.

Frequently asked questions

At what temperature do you cook cod fritters in an air fryer?

The optimal temperature is 200 °C for medium-sized fritters (25-35 g). For larger fritters or if your air fryer tends to brown a lot, lower to 190 °C and extend the time by 2-3 minutes. Never go below 180 °C: at lower temperatures, the batter does not seal well, and the result is soft and pale.

How long do cod fritters take in the air fryer?

Between 11 and 12 minutes for medium-sized fritters (25-35 g) at 200 °C, flipping them at 6 minutes. Smaller fritters need 10 minutes; larger ones, up to 15 minutes. From frozen, allow 16-18 minutes at 180 °C.

Do I need to put oil in the air fryer for fritters?

Not for deep frying, but a minimal amount of spray oil is needed. Spray the basket before placing the fritters and also spray the surface of the fritters before putting them in. Without that touch of oil, the batter will remain pale and the crust won't form properly. It's a minimal amount—much less than any deep-frying—but necessary for the result.

Can I freeze the fritter batter and use it later in the air fryer?

You can freeze the batter without a problem. Freeze the already-formed portions (using two spoons) on a tray separately, and once solid, transfer them to a freezer bag. To cook them, go directly from the freezer to the air fryer: 180 °C, 17 minutes, flipping at 9 minutes. There's no need to defrost them beforehand.

Are air-fried fritters the same as deep-fried ones?

They are not exactly the same. Deep-fried fritters have a more intense crispiness and a fluffier interior due to the reaction of hot oil with the batter. Air-fried ones have a softer but uniform crispiness across the entire surface and less fat. For everyday meals or if you are looking for a lighter option, the air fryer is an excellent alternative. For a special occasion where you want the fritter at its best, traditional frying still wins.

Can I reheat leftover fritters in the air fryer?

Yes, and it's the best method for reheating them. At 180 °C for 3-4 minutes, they regain much of their exterior crispiness. A microwave, on the other hand, leaves them soft and soggy. Store leftovers in an airtight container in the refrigerator (maximum 24 hours) and reheat them directly from the refrigerator in the air fryer.

Why are they raw inside if the outside is golden?

The most common cause is that the air fryer is too hot (above 205-210 °C in some models that have variations from the thermostat) or the fritters are too large. Try lowering the temperature by 10 °C and making the portions smaller. It can also happen if the batter has too much moisture: drain the cod well before incorporating it and make sure the batter is not too liquid.

Can I add other ingredients to the batter?

Yes. The base batter allows for variations. The most popular in Catalonia is adding a little garlic and parsley, which is the version we use in this recipe. You can also incorporate chopped chives, very thinly sliced roasted red pepper, or a little sweet or smoked paprika. Avoid ingredients that add a lot of moisture (like fresh, undrained tomatoes or whole, unchopped olives), as they upset the consistency of the batter.