Cooking with Balsamic Vinegar

BATTERED COD (Baccalà) on Balsamic Cherry Tomatoes

Ingredients for 4:

300 g of fresh codfish (Baccalà)

Frying oil


For the batter :

100 g of potato starch

100 g of flour 00

100 g of rice flour

Sparkling water

4 g of baking powder

 For the garnishing:

150 g of cherry tomatoes

Extra Virgin Olive oil

Balsamic Vinegar of Modena IGP Leonardi

Chopped chives


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 Capannini

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