Ingredients for 4:
300 g of fresh codfish (Baccalà)
For the batter :
100 g of potato starch
100 g of flour 00
100 g of rice flour
4 g of baking powder
For the garnishing:
150 g of cherry tomatoes
Extra Virgin Olive oil
Balsamic Vinegar of Modena IGP Leonardi
Wash the fish and remove the bones. Cut it thick slices about 3-4 cm high.
Prepare the batter with the sparkling water, the starch, the flours and the baking powder.
Heat the oil in a pan and fry the battered fish a few pieces at the time. Once they are nicely gold on each side, remove from oil and put on paper towel to get rid of the oil in excess.
In the meantime, cut the cherry tomatoes and dress them with salt, olive oil and chopped chives.
Place the battered cod on top of the cherry tomatoes and garnish with Balsamic Vinegar of Modena right before serving.
Recipe from Chef Fabrizio CapanniniBack to recipes
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