There are, of course, the Fourth Doctor’s favourite – jelly babies. Or perhaps a plate of Jammie Dodgers, cemented in Doctor Who history when the Eleventh Doctor fooled the Daleks into thinking the biscuit was a self-destruct button. Vinegar is another great ally – used to destroy Slitheens. But neither pickled eggs nor pickled onions make a particularly nutritious Saturday night supper.
So we’ve taken culinary inspiration from the famous episode which introduces the Eleventh Doctor. Hurtling through time, the Tardis lands outside a house in Leadworth where a young Amy Pond is living with her aunt after her parents, Tabetha and Augustus, were tragically swallowed by the crack in her wall. Trying to find some sustenance, the Doctor raids the kitchen – spitting out bacon, beans, bread and butter… until settling on the unconventional combination of fish fingers dunked in custard.
The airing date of the episode – April 3rd – has now been declared Fish Fingers and Custard day in tribute to the Doctor’s regeneration. Hardcore Whovians mark the occasion by feasting on the two Bird’s Eye classics, but we’ve put a twist on the meal to make it a little more palatable. So get out your sonic whisk, mix yourself a Tardis-blue curaçao cocktail, and settle down to the Eleventh Doctor’s favourite meal: Fish Custard
Recipe: fish fingers and hollandaise ‘custard’
For the fish:
200g white fish, sliced into ‘fingers’
80g plain flour
2 eggs, gently whisked
100g panko breadcrumbs
80ml vegetable oil
1. Cut the fish into strips.
2. Put the flour, eggs and panko breadcrumbs in three separate dishes alongside each other.
3. Place each strip of fish into the flour, then coat in the egg and roll in the panko breadcrumbs.
4. Heat the oil in a pan, and fry fortwo minutes on each side until golden and crispy.
For the hollandaise ‘custard’:
2 tsp tarragon vinegar
1 egg yolk*
1. Put the butter in a jug and melt until liquid in the microwave. It should be warm to the touch.
2. Heat the vinegar in a small pan until warm, but not boiling. Remove from heat, add the egg yolk and whisk.
3. Very slowly, drizzle the warm butter into the mixture, co
ntinuing to whisk the whole time. It will start to thicken.
4. Season with salt and white pepper.
Serve the fish fingers and hollandaise ‘custard’ with wilted spinach or peas.
* Ideally use an egg with a bright yellow yolk. If the colour is too pale, just add a little orange food colouring to make the sauce really custardy.
For hard to find ingredients and more recipe ideas, visit www.souschef.co.uk