Whenever the Doctor regenerates to a new persona because he’s hurt beyond repair, (or I suspect possibly sick of his wardrobe) to a new version of himself and new actor, it’s a complex business taking a lot of effort and energy, as you can imagine. It’s no surprise then when the Eleventh Doctor (Matt Smith) wakes up after his regeneration ravenous and politely rampages through the contents of Amelia Pond’s fridge, settling on Fish Fingers and Custard for his first dinner of choice in his new visage..
I do many things for this blog, and based on extensive tasting I can personally vouch for the complexities of flavour found in ‘Fish Custard’ (or for my American readers, Fish Sticks and Pudding). The golden crumb of the fish finger perfectly complimenting the soft cod inside, but when you pair it with warm custard, a whole new taste sensation implodes. It’s certainly more complex than our boring Sweet vs Savoury Palates, and you almost get a hint of… hahaha, who am I kidding – even I couldn’t eat that.
As an aside, I do wonder how the travelling companions digestive systems cope with all the extraterrestrial fare, but that is a question that may never be answered.
Matt Smith cheated on set – he ate breaded coconut cakes, dipping them into the warm custard. I’ve seen a few sweet recipes around t’internet but I would rather roll with a savoury recipe, more suited to the ethos of the thing. And, why does a custard have to be sweet? The definition of a custard is “a dish consisting of milk, eggs, flavoring, and sometimes sugar, boiled or baked until set.” Chefs such as Heston Blumenthal take something modern and twists it back to their origins, for instance many of the Georgian ice creams were more often that not savoury – it’s only our modern palates that think they are more suited to sweet.
In many ways the Hollandaise complements the Fish much like squeezing lemon on a freshly fried piece of Cod from the chippie, dipped in in Mayonnaise and it’s blimmen delish.
Who says you shouldn’t play with your food?
Aka Blender Hollandaise ‘Custard’ This isn’t an original recipe, but a tried and tested quick and foolproof one I found on Simply Recipes.
Homemade Fish Fingers:
1/2 cup flour
Salt and Pepper to taste
1 TBS milk
4 fresh Cod or Haddock fillets
1 cup of panko
(Optional: Frying oil)
Cut fish into 1 inch thick strips.
Combine the flour, salt, and
pepper in a bowl. Beat the eggs with the milk in another bowl.
Mix the breadcrumbs and coconut in a third shallow bowl.
Coat each fish piece
in seasoned flour, dip in the eggs mixture and then roll in the panko breadcrumbs. Set aside until ready to cook.
Either, Grill under a hot grill until golden on a non-stick surface – no oil needed – or Heat 1/2 inch of oil in a large
skillet over medium-high heat. In small batches, fry the fish sticks until
golden brown, about 2 minutes per side. Drain on a paper towel-lined plate.