Cut the cod fillet into small pieces and leave it aside. Meanwhile, prepare the batter: sift the flour into a bowl, add the brewer’s yeast dissolved in a little warm milk and all the remaining milk at room temperature, poured in a trickle. Also add an egg yolk and then start mixing with a whisk, until the mixture is homogeneous. Add a pinch of salt and let it rest at room temperature for at least an hour.

Peel the potatoes and cut them lengthwise, so as to obtain sticks about 1.5 cm thick, rinse them well and dry them well.

In a non-stick pan, heat the oil, when it reaches the right temperature, dip the potatoes in it and cook them until they are golden. Remove them from the oil with the help of a slotted spoon and leave them on a plate covered with paper towels.

Now take the pieces of cod and dip them in the batter.

Fry each piece, turning it on both sides, until it is golden brown. Drain the fried fish, using a perforated spatula and leave it on a plate covered with paper towels so that it loses the excess oil.

Now, lightly blend the IGOR Sweet Gorgonzola so as to form a thick accompanying cream.

Finally: salt, serve, dip and enjoy!

150g IGOR
Sweet Gorgonzola 500g Cod fillet
500g Potatoes
120g Flour 00
10g Brewer’s
yeast 200ml Milk
1 Egg
yolk to taste Salt
500g Peanut oil