- Cod 500 g
- Capretto 250 g
- Oil for frying to taste
For the batter
- Flour 2 glasses
- Fioretto corn flour 1 glass
- Sugar 1 tablespoon
- Salt ½ tablespoon
- Instant yeast for savoury pies 1 tablespoon
- Milk 2 glasses
- Egg yolks 4
In a bowl, mix the flours with sugar, salt and yeast.
Add the milk and then the egg yolks and mix with a hand whisk or a fork, until the mixture is smooth and uniform.
Divide the cod into small pieces and cut the cheese into slices about 1.5 cm thick.
Heat abundant oil in a pan, it must be boiling.
Dip small pieces of cod in the batter and then deep-fry them in the oil.
Take the Capretto cheese slices, dip them in the batter and then fry them.
Serve the cod immediately with the fried Capretto cheese.
RECIPE BY: Luisa Bayre and her staff
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