Doctor Who: Fish Fingers and Custard

When Matt Smith exploded onto Doctor Who as the 11th incarnation, one of the first things he set out to do was figure out exactly what kind of food his new body liked. This scene was especially important since it would set up the tone of what kind of Doctor the 11th would be – and his food of choice reflected just that! Quirky, fun, and spunky. Fish Fingers and Custard are both traditional British / European foods, and the combination of two are rather unprecedented. We’re also huge fans of Community so we threw in an Inspector Spacetime reference, which is a reference to Doctor Who, which is what we referenced— ok I’m getting dizzy.


Fish Fingers:
  • 1-2lbs of cod or any other light fish
  • 1 cup of flour
  • 1-2 eggs (1 egg for 1 lb of fish, 2 eggs for 2 lbs)
  • 1 cup of seasoned bread crumbs
  • &func14; cup of shredded parmesan cheese
  • Salt and pepper (to taste)
  • Vegetable oil
  • 4 egg yolks
  • &func12; cup of sugar
  • 1 tbsp white flour
  • 2 cups of milk
  • &func12; tsp vanilla extract
  • Lemon zest (grated rind of &func12; to 1 lemon)

Fish Fingers: cut your fish into fish finger sized chunks. The thicker they are, the easier they will be to cook. The width and length should be around the size of two fingers held together. Once you’ve cut up your fish, create an assembly line starting with your flour, then your beaten egg(s), then your seasoned bread crumbs and parmesan cheese. You can add salt and pepper to taste in your eggs.

Dip the fish fingers into the flour just covering the surface. Knock off an extra flour. Immerse the entire finger into the beaten eggs. Knock off any extra eggs that hang on. Roll the finger in the bread crumbs and cheese until all the surfaces are equally covered. Again, knock off any extra crumbs or cheese that stick to the surface.

Prepare a medium or large non-stick skillet or pan and add a layer of vegetable oil the bottom. You’ll want the oil to be deep enough to go a quarter of the ways up the fish finger when you put them in to cook.

Heat the oil on medium high. Once it’s sufficiently hot, carefully place your fish fingers around the pan. Some oil may jump out at you, so don’t splash your fish fingers in when placing them or you’ll end up with some painful burns. After about 2-3 minutes (depending on the heat), your fish fingers will brown. Flip the cooked side over and cook the remainder of the fish finger until all sides have been browned.

Take the fish fingers off the stove and place them on a napkin or paper towel to soak up any extra oil.

Custard: Combine the egg yolks and sugar in a medium saucepan. Stir until combined. Add in the flour and stir until combined.

In a separate saucepan, add the milk, vanilla extract, and lemon zest. Heat until the milk mixture begins to boil. Remove from heat and slowly add to egg yolk and sugar/flour mixture while stirring constantly.

Once the two have combined, place on low heat and simmer, stirring often until the mixture takes on a custard like consistency.

Serve together! Eat well! Keep on time traveling’!

  • Chris Neal

    One bit of help I will give is that with the custard, when you are set to add the egg mixture with the heated milk, first temper the eggs by adding in just a little bit of the hot milk into the egg mixture (maybe a tablespoon, stir, then another tablespoon) to get the eggs to a hotter temperature before adding to the heated milk. That way you won’t have to worry about accidentally making scrambled eggs.

  • malcolm kenyon

    this seems bad but tastes awsome