To all the Whovians out there, this won’t come as a surprise (and to all of you who don’t know what a Whovian is, you really should be watching Doctor Who, it’s worth it. Seriously. It’s a lot better that the old days. I’m totally not kidding. I had my doubts when it started back up again too, but I gave it a shot, and it’s seriously good. So stop giving me that look and just try it, at least through the first Series, if you’re not hooked then, well, I guess it’s not for you. But I’m sure most of you will find it brilliant, and then you’ll know what I’m talking about here) but today is Fish Fingers and Custard day (Series 5, episode 1.)
Now, I’ll agree that this sounds like a seriously disturbing and disgusting combination. But I’ve read a few reviews online, as I have not tried it myself, and some people find it edible. Others find it as icky as it sounds. Others are like me and letting everyone else test this for them and living vicariously.
So if you’re feeling more adventurous than myself, and want to try a bit of Fish Fingers and Custard, here are a couple recipes to help you out.
- Thickly Sliced Cod, cut into rectangles
- 2 1/2 cups All-Purpose Flour
- 1 cup All-Purpose Flour (kept to the side)
- 3 tsp fine ground Sea Salt
- 4 tsp Fresh Cracked Black Pepper
- Dash of Ground White Pepper
- Dash of Garlic Powder
- Up to 2 12oz bottles of beer
- 4 cups vegetable oil
- Sift flour into a medium-sized bowl.
- Add Sea Salt, Peppers, and Garlic Powder and stir or toss until thoroughly mixed.
- Add beer to dry mix in 3 oz (1/4 bottle) amounts and stir until you create a batter with a creamy consistency.
- Cover the Cod with dry flour and then dip into the batter making sure to coat the entire strip.
- In a pot on the stove, or in a fryer if you have one, heat the oil.
- Toss in as many battered Cod strips as will fit in your pot.
- Cook for about 3 minutes per side, or until the batter puffs and turns a golden brown.
- Flip them every minute to make sure thorough cooking of the Fish and to avoid burning on any one side.
- Remove cooked Fish Fingers to a plate covered in paper towels or onto a drying rack to allow for drainage of excess oil.
- Let cool and enjoy with your:
- 5 Eggs
- 2 cups White Sugar
- 2 quarts Whole Milk
- pinch of Salt
- Beat the Eggs.
- Cream Sugar into the Eggs.
- Fill the lower pan of a Double Boiler about 1/3 full and bring to a boil.
- Add Creamed mixture to the top of the Double Boiler and Milk and Salt.
- Place over the heat, and stir continuously until the mixture thickens and leaves a coating on the spoon.
- Serve warm, or chill in the refrigerator until thoroughly chilled and serve.
- Dip Fish Fingers for added Doctor-iness.
Featured Image Credit: djukami