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FISH FINGERS AND CUSTARD INSPIRED BY DOCTOR WHO

Name: Fish Fingers and Custard inspired by Doctor Who
Cook time: 8400 s
Total time: 8400 s
Yield: 4 servings
Ingredients: For the Savory Custard; 125 g whole milk; 125 g heavy cream; 1 tsp kosher salt + more to taste; 1 tbsp sugar; 3 egg yolks; 1/4 tsp onion powder; 1/4 tsp garlic powder; 2 tbsp fresh dill, chopped; 1 small dill pickle, finely chopped; 1 Juice of lemon; To taste freshly ground black pepper; For the Battered Fish Fingers; 48 oz peanut oil; 1 1/2 cup all purpose flour; 1/2 cup cornstarch; 1 tsp kosher salt; 1 tsp baking powder; 1/2 tsp paprika; 1/4 tsp cayenne; 4 cod fish fillets; 1 3/4 cup lager beer, very cold; As needed kosher salt; Savory custard

cook:

2 h 20 min

Picture for Fish Fingers and Custard inspired by Doctor Who

1,901,517 views Okay, so fish fingers and custard might sound like a weird combo initially, but trust us, the writers over at Doctor Who really had something. Fish fingers and custard really are cool.

4 servings

original

metric

INGREDIENTS

For the Savory Custard

125 g whole milk

125 g heavy cream

1 tsp kosher salt + more to taste

1 tbsp sugar

3 egg yolks

¼ tsp onion powder

¼ tsp garlic powder

2 tbsp fresh dill, chopped

1 small dill pickle, finely chopped

1 Juice of lemon

To taste freshly ground black pepper

For the Battered Fish Fingers

48 oz peanut oil

1 ½ cup all purpose flour

½ cup cornstarch

1 tsp kosher salt

1 tsp baking powder

½ tsp paprika

¼ tsp cayenne

4 cod fish fillets

1 ¾ cup lager beer, very cold

As needed kosher salt

Savory custard

TOOLS

Babish Mixing Bowl

Babish Tiny Whisk Set

Babish Cutting Board

Babish Rolling Pin

Babish Mini Prep Bowls

Babish Cast Iron Skillet

Babish Measusring Cups and Spoons set

Babish "Clef" Knife

DIRECTIONS

For the Savory Custard

Combine the milk, heavy cream, and salt in a medium sauce pot.

125 g whole milk

125 g heavy cream

1 tsp kosher salt + more to taste

In a medium bowl, combine the sugar and egg yolks.

1 tbsp sugar

3 egg yolks

Bring the milk mixture to a boil and then, temper it into the egg yolks by adding small portions at a time while whisking constantly.

Return the whole mixture to the pot and cook over low heat until thickened, about 8-10 minutes. Make sure to stir constantly to avoid scorching or curdling the eggs.

Once thickened, pour the custard into a medium bowl.

Add the onion powder, garlic powder, dill, pickle, and lemon juice. Season to taste with salt and pepper.

¼ tsp onion powder

¼ tsp garlic powder

2 tbsp fresh dill, chopped

1 small dill pickle, finely chopped

1 Juice of lemon

To taste freshly ground black pepper

kosher salt + more to taste

Prepare a small rimmed baking sheet with plastic wrap. Pour the custard into the baking sheet and top it with another layer of plastic wrap. Make sure the plastic wrap is directly on the surface of the custard to prevent a film from developing.

Refrigerate for a minimum of 20 minutes or until ready to serve.

For the Battered Fish Fingers

Preheat the oil in a large high-sided skillet to 375 °F.

48 oz peanut oil

Combine 2 tablespoons of all-purpose flour, cornstarch, and salt in a shallow dish. Whisk to combine.

2 tbsp all purpose flour

½ cup cornstarch

1 tsp kosher salt

In another shallow dish, combine 1 ½ cups flour, baking powder, paprika, and cayenne. Whisk to combine.

1 ½ cup all purpose flour

1 tsp baking powder

½ tsp paprika

¼ tsp cayenne

Cut the fillets into finger size pieces.

4 cod fish fillets

Roll the fingers in the cornstarch mixture, then transfer them to a cooling rack placed in a large rimmed baking sheet.

Add enough lager to the flour mixture to form a thin batter.

1 ¾ cup lager beer, very cold

Transfer the fish fingers into the batter.

Carefully, add each fish finger to the oil and fry for 6-8 minutes or until golden brown.

Transfer the fried fingers to a rimmed baking sheet lined with paper towels.

10.

Season the fingers with kosher salt immediately.

As needed kosher salt

11.

Serve with the savory custard.

Savory custard

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