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
Once those are in the oven then start on your fish fingers.
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.
And then you have fish fingers and custards! :D