Posted June 6, 2012
Fish Fingers and Custard
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
1/4 cup of shredded parmesan cheese
Salt and pepper (to taste)
4 egg yolks
1/2 cup of sugar
1 tbsp white flour
2 cups of milk
1/2 tsp vanilla extract
Lemon zest (grated rind of 1/2 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’!