Bertagnì with aiolì and skin chips

Discover a classic street food dish from Brescia

Are you looking for an idea to test your cooking skills again? No problem: La Pettegola has in store for you a very special Aperirecipe, suitable for those who do not fear the most intense tastes. The “Bertagnì” is nothing but fried cod traditionally from Brescia, and today we will explain how to prepare this delicious salted cod.


  • 1 slice soaked cod
  • 200 g white flour
  • 300/350 ml carbonated water
  • Garlic to taste
  • Milk to taste to blanch the garlic
  • 200 ml fresh milk
  • Seed oil
  • Banfi extra virgin olive oil


Let’s begin. Wash the skin of the salted cod, clean it well, and let it dry in the oven for 2 hours at 140 C. Once ready, cut it into pieces and fry it in hot seed oil at 190° C for a few seconds.

At this point, remove the germ from the garlic and blanch in the milk, then take a bowl and pour in the fresh milk from the refrigerator, add the blanched garlic, and blend. Drizzle the seed oil until the sauce starts to thicken, then add the Banfi extra virgin olive oil. Then refrigerate for 30 minutes.

In the meantime, whip the batter by slowly adding the water into the flour, until you achieve a thick consistency and then also place in the fridge for 20 minutes.

There’s only one thing left for you to do. Cut the cod into cubes of 2/3 cm, dip in the batter and fry in abundant of seed oil at 190° C. Then drain and serve with the aioli and skin chips. No one can resist the temptation of such a delicacy!

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