Happy Fish Fingers & Custard Day!! For those who are not HUGE Doctor Who fans (like me!), Fish Fingers & Custard Day celebrates the anniversary of the Eleventh Doctor (the third Doctor of the reboot), played by Matt Smith. You can watch a little clip of the scene on YouTube.
This year is my first celebrating Fish Fingers & Custard Day, as I only recently became enthralled by Doctor Who. The boyfriend has been quietly prodding to get me to watch it since we started dating, and I finally gave in when we moved in together a few months ago. After the first few episodes, I was hooked! (It’s all on Netflix streaming, which makes it really easy to catch up quickly!)
So to celebrate my new-found obsession, I wanted to make my own version of Fish Fingers & Custard. And no, no fish is actually involved. But cake definitely is!!
The fish fingers are sliced pound cake, which I made from scratch in preparation but feel free to purchase store-made to save time!. The pound cake is battered in panko and chopped pecans and fried. (Fried cake, what?!) The custard is mango-flavored, made with custard powder to cut down on prep time.
All in all, these “Fish Fingers & Custard” are really good! The fried pound cake tastes almost like funnel cake, and the pecan coating goes splendidly with the mango custard. The “fish fingers” also go really well with chocolate ice cream, as the boyfriend discovered last night!
So Happy Fish Fingers and Custard Day, fellow Whovians! To make your own Fish Fingers & Custard, click below for the recipe! Have a question? Feel free to ask in the comments. And thanks for reading!
Fish Fingers & Custard
For the “fish fingers”, you are going to need:
- 2 large eggs, beaten
- 2/3 cup finely chopped pecans
- 1/3 cup panko bread crumbs
- Pound cake, cut in to sticks and frozen for 4-6 hours
For the mango custard, you are going to need:
- 2 tablespoons Bird’s Custard Powder
- 1 1/2 cups milk, whole preferred
- 1 1/2 cups chopped mango
- 2 tablespoons sugar
- 1 teaspoon fresh lime juice
You are also going to need:
- Cookie sheet
- Wax paper
- Blender or food processor
- Small bowl
- Medium saucepan
- Large bowl
- Wire whisk
- Plastic wrap
- Large skillet
- Vegetable oil for frying
- 2 shallow bowls or pie pans
- Paper towels
First, cut the crusts from your pound cake, and then cut the cake in to pieces that resemble fish sticks. Place on a cookie sheet lined with wax paper, and freeze until firm, about 4-6 hours.
While the cake is freezing, prepare the custard. In a blender or food processor, purée the mango, sugar, and lime until smooth. Set aside.
Next, in a small bowl, stir together the custard powder and 2 tablespoons of milk until smooth. Heat the remaining milk over medium heat until nearly boiling.
Remove from the heat, and slowly add the custard paste to the hot milk mixture, whisking to combine. Return the mixture to the heat, and bring to a boil, whisking constantly.
Transfer the custard to a large bowl, and stir in the mango purée. Cover the custard with plastic wrap, pressing the plastic wrap on to the top of the custard, and chill in the refrigerator until set, about 2 hours.
To fry the cake, set a large skillet over medium heat. Add vegetable oil to a depth of about 1 1/2 inches, and heat to 350*.
In a shallow bowl, add the beaten eggs. In another shallow bowl, combine the pecans and panko bread crumbs.
Dip each cake slice in to the egg, quickly turning to coat. Next, dip the cake slice in to the bread crumb mixture, pressing to adhere.
Repeat with the remaining pieces of cake.
Fry the cake sticks, a few at a time, in the hot oil. Turn the cakes quickly to cook until golden on all sides, about 1 minute. Drain on paper towels.
Serve immediately with the mango custard. Enjoy!