Prepare the batter: In a bowl, mix 250 g of flour with the fresh yeast and 300 g of water until smooth. Cover and let it rest for approximately 12 hours.
Make the panzanella: Cut the cherry tomatoes into wedges and season them with finely chopped parsley and basil, 8 g of thinly sliced red onion, very thinly sliced celery, a splash of white wine vinegar, a drizzle of extra virgin olive oil, salt, and pepper. Cut the stale bread into small cubes and toss it with the seasoned tomatoes. Mix well so the bread softens and absorbs the juices, then let the flavors meld for 15–20 minutes.
Fry the cod: Skin the cod fillet and cut it into 8 equal pieces (about 30 g each). Dip the cod pieces into the batter and, without letting them drip excessively, fry them 2 or 3 at a time in abundant peanut oil heated to 170–180°C (340–355°F) for 6–7 minutes until golden and crisp.
Drain and season: Transfer the fried cod onto paper towels to drain excess oil, then season lightly with salt.
Serve: Arrange a portion of the panzanella on each plate, top with 2 pieces of crispy battered cod, and serve immediately.
