Friday, March 25, 2011

Loli Food: Fish Fingers and Custard

This is a favorite in the Doctor Who fandom but any lolita who has visited a potluck knows that figuring out something to bring that isn't crammed with sugar is difficult. Fish fingers (or fish sticks to those of us in the States) are yummy and fun and for a lolita dinner party fish fingers, a seasonal salad and custard is a simple yet wonderful menu.

If we were being true to Doctor Who these would be fresh from the freezer pouch fish sticks and box mix custard but I like cooking and these are two of my favorite recipes.

You'll want to start the custard first, it takes anywhere from twenty minutes (for mini custards) to two hours (if you misplace a custard dish and make three very full custards like I did) to cook. In my cookbook this is listed as Roman custard.

2 cups milk, skalded
1/2 cup honey
1/8 tsp salt
3 large eggs, beaten
1 tsp vanilla
1/8 tsp nutmeg
1 tsp cinnamon

First up is to turn on your oven to 325F and then to skald your milk and honey. I've heard that if you're using pasturized milk you can skip this step but I still do it since it is the best way to melt the honey into the milk evenly. Turn off the heat.

Beat the eggs.

Add in your milk/honey. I like to add in a little at a time to ensure it doesn't partially cook the eggs. Once that is stirred in add the salt, vanilla, cinnamon and nutmeg.

Pour into custard dishes and place the custard dishes in a baking pan filled with water. The water keeps the custards from drying out while baking. Start out baking for 45 minutes then check them by sticking a knife in the center of one. Once the knife comes out clean they have baked long enough. Set aside the custards, directly from the oven they are napalm hot but by the time you've finished your fish fingers they should only be warm. This is a custard that can be enjoyed both warm and cold.
Once those are in the oven then start on your fish fingers.

Cut the fish of your choice into thin strips

Prepare your breading. I used powdered mashed potatoes and I like pairing the garlic potatoes with a few dashes of Mediterreanian seasoning.

Proper dredging technique: roll the fish in dry mix then roll them in regularly mixed potatoes then rolled in the dry taters again. Once that is done, put a fry pan on the stove and warm up some oil, I use olive oil.

Once the oil is good and hot start putting the little guys in. Roll them in the oil and then move them out of the oil so they crisp up.

Once you've got them all cooked up, set them aside on a baking tray so when all of them are done you can pop them into the oven after the custards to broil them so they are warm and toasty to serve.

And then you have fish fingers and custards! :D

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