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Cod fingers

Incredibly tasty sticks of cod with side dish from toasted fennel, red onion and orange.

Preparation time 15 minutes .. Baking 20 minutes


  • 750 g cod fillet
  • 200 crab fingers
  • 200 g fennel
  • 150 g bacon in slices
  • 3 freshly made toasts
  • 1 big, red onion
  • 3 bio oranges
  • 1 tsp ginger powder
  • 1/2 tsp curcuma
  • Mycryo or 3 tbsp olive oil
  • salt & pepper


For celiac’s: just replace toast bread with fried rice bread or other kind of glutan free bread.


Make three toasts and cut into small pieces, almost crumbs. Put them in a bowl.

Cut the cod fillet into pieces, put them in a food processor along with chunks of crab fingers and chop. Put the fish in the bowl with the crumbs.

Cut the slices of bacon into small pieces and place in bowl with turmeric, ginger, salt, pepper and 1 tablespoon chopped parsley.

Mix well by hand and shape of the mass equal fingers. I made them as rectangular because they are easier to turn around in the baking pan. Roll them in Mycyro and fry on all sides in heated dry pan. If you don’t have Mycryo, roast the fish fingers on olive oil.

In another deep pan heat 3 tbsp olive oil. Add the sliced ​​fennel and red onion and fry ca.2 minutes. Add the juice of blood oranges and fry for a while. Finally, add orange segments in and warm them up Lichtes.

Serve visvingers along with fried vegetables with orange on hot collar with orange juice or white wine.

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