Saturday, September 27, 2014

"Fish Fingers" & Custard (Doctor Who)

Here's a whole new take on 
The Doctor's Fish Fingers & Custard!
These "fish fingers" are actually
modified cake balls
shaped to look like fish sticks
and served in creamy custard.
This is sure to be a hit at your next
Doctor Who watch party.
Enjoy!

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THIS RECIPE MADE STEP-BY-STEP
ON "LET'S EAT FICTION".
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"Fish Fingers" & Custard
*makes 5 dozen (2") cake sticks


Ingredients:

1 white or yellow cake, baked and cooled
1 (16 ounce) tub store-bought frosting in vanilla or white chocolate
16 full-size sheets of graham crackers
32 ounces of vanilla almond bark or white chocolate chips
2 teaspoons vegetable shortening (or oil) or coconut oil

Directions:

Bake cake and let cool (I usually do this the night before). Place cake into a large bowl and begin to break it up with a spoon or spatula. Do this until you have tiny crumbs.

Add in the tub of frosting. Mix until well incorporated. You should now have a tacky/sticky dough. Place the entire bowl of dough into your freezer for 10-15 minutes to let it firm up.

After it is firm enough so you can handle it, begin making a 1" ball. Now rock the ball back and forth in your hands to make a 2" snake (it's best to watch the above video to see how this is done). Place the snake onto a wax paper-lined cookie sheet and square the ends with your fingers and flatten the top until you have what resembles a fish stick. Do this for all the dough. You should get about 60 fish sticks. Place the cookie sheet into your freezer for about 15-20 minutes to let them firm up.

While the fish sticks are in the freezer begin preparing your "breading". Break your graham crackers into a food processor and process. Or, place them into a gallon-size baggie and smash them with a rolling pin or can of vegetables. Do this until you have a fine sandy texture. Pour the crumbs onto a plate.

Now it's time to melt the coating. Place your bricks of almond bark in either a: chocolate melter, microwave-safe bowl, or saucepan. Add in the vegetable shortening or coconut oil. Heat until melted.

Remove the fish sticks from freezer and begin dipping them (one at a time) into the melted coating with a fork. Shake off any excess and then place them into the graham cracker crumbs. Bury them and pat them. Give it a second to adhere. Now shake off any excess crumbs and place the fish finger on a wax paper-lined plate. Do this for all fish fingers. Let them set on the plate to harden.


Custard:
*makes 4 servings

Ingredients

1 (3.4 ounce) box instant vanilla pudding (or Angel Delight for those in the UK)
2 cups cold whole or 2% milk

Directions:

Mix both ingredients in a bowl with a whisk for 2 minutes. Pour into individual size serving cups (I like to use clear punch cups) and place them into the fridge to set for 5 minutes.

After they have set, place 2 "Fish Fingers" into each cup of custard. Enjoy while watching the Doctor Who episode: "The Eleventh Hour". :D


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