FISH FINGERS AND CUSTARD INSPIRED BY DOCTOR WHO

For the Savory Custard

Combine the milk, heavy cream, and salt in a medium sauce pot.

In a medium bowl, combine the sugar and egg yolks.

Bring the milk mixture to a boil and then, temper it into the egg yolks by adding small portions at a time while whisking constantly.

Return the whole mixture to the pot and cook over low heat until thickened, about 8-10 minutes. Make sure to stir constantly to avoid scorching or curdling the eggs.

Once thickened, pour the custard into a medium bowl.

Add the onion powder, garlic powder, dill, pickle, and lemon juice. Season to taste with salt and pepper.

Prepare a small rimmed baking sheet with plastic wrap. Pour the custard into the baking sheet and top it with another layer of plastic wrap. Make sure the plastic wrap is directly on the surface of the custard to prevent a film from developing.

Refrigerate for a minimum of 20 minutes or until ready to serve.

For the Battered Fish Fingers

Preheat the oil in a large high-sided skillet to 375 °F.

Combine 2 tablespoons of all-purpose flour, cornstarch, and salt in a shallow dish. Whisk to combine.

In another shallow dish, combine 1 ½ cups flour, baking powder, paprika, and cayenne. Whisk to combine.

Cut the fillets into finger size pieces.

Roll the fingers in the cornstarch mixture, then transfer them to a cooling rack placed in a large rimmed baking sheet.

Add enough lager to the flour mixture to form a thin batter.

Transfer the fish fingers into the batter.

Carefully, add each fish finger to the oil and fry for 6-8 minutes or until golden brown.

Transfer the fried fingers to a rimmed baking sheet lined with paper towels.

Season the fingers with kosher salt immediately.

Serve with the savory custard.