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If The Doctor is guilty of making bowties and fezs cool again, Alton Brown (@altonbrown) is guilty of making food cool as well. It was recently revealed during a Nerdist Podcast that Alton Brown is a huge Doctor Who fan. Alton isn’t a Whovian who jumped on board with the current popularity of the Eleventh Doctor, but have been a fan for a very long time. Even he admitted that he never revealed his inner Whovian because it wasn’t well known in the States until recently. I guess Alton is excited for the new season of Doctor Who as he released a recipe on his blog for fish fingers and custard AKA “TARDIS Sauce” that is fit for a Time Lord. Considering Alton Brown is worthy of the Noble Prize if there was one for gastronomy, it is even more amazing that he is like one of us… a huge geek.

Hit the jump and check out Alton’s recipe for “Fish sticks and custard (TARDIS Sauce)”!

A Meal Fit for a Doctor

Fish Sticks with Custard (Tardis Sauce)
The Sticks:
1 pound haddock or Pollock fillets
1 3/4 cups panko, divided
3 eggs, divided
1 tablespoon mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon onion powder
1/2 teaspoon kosher salt
1/4 teaspoon  cayenne pepper
1/2 cup all purpose flour
3 to 4 tablespoons canola oil (depending on the size of your skillet, you need enough to completely cover the bottom by 1/8th of an inch)
Place the fish fillets in the freezer for 30 minutes or until firm. (If you bought them frozen, thaw for half an hour at room temp).
When the fish is just soft enough to cut, finely chop.
Place in a bowl along with 3/4 cup panko, 1egg, mayonnaise, mustard, onion powder, salt and cayenne pepper.  Use your hands or a large spoon to combine well.
Shape the fish mixture into 1 1/2 ounce finger-shaped sticks.  Set on a sheet pan and refrigerate for 30 minutes.
Beat the remaining 2 eggs in a shallow pie pan.
Place the remaining cup of panko in a second pie pan and the flour in a third.
Roll each stick in the flour, then egg, followed by the panko.
Heat the oil in wide, non-stick skillet over medium heat (or an electric skillet to medium high) until it shimmers.  Add the fish sticks and cook for 2 to 3 minutes on each side or until golden brown.  Total cook time 8 to 12 minutes.
Cool slightly before consuming.
Yield: 12
The Custard:
1 cup whole milk
1 tablespoon cornstarch
1 teaspoon Dijon mustard
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon kosher salt
1 egg yolk, whisked
1 teaspoon fresh chopped dill
several grinds of white pepper
Place all ingredients except egg yolk and dill into a lidded container and shake until no lumps remain.  Pour mixture into a small, 1-quart saucepan and set over medium low heat.  Cook, stirring constantly until the mixture just boils.  Remove from the heat and whisk a very small amount of the hot mixture into the beaten egg a little at a time.  Once half of the mixture has been incorporated, return the entire thing back to the saucepan and set over low heat.  Whisk constantly until the mixture thickens enough to coat the back of a spoon.  Remove from the heat, stir in the dill and pepper then transfer to a bowl and cool slightly before serving with the fish sticks!
Yield: About 1 cup

Fish Sticks with Custard (Tardis Sauce)

The Sticks:

1 pound haddock or Pollock fillets

1 3/4 cups panko, divided

3 eggs, divided

1 tablespoon mayonnaise

1 tablespoon Dijon mustard

1/2 teaspoon onion powder

1/2 teaspoon kosher salt

1/4 teaspoon  cayenne pepper

1/2 cup all purpose flour

3 to 4 tablespoons canola oil (depending on the size of your skillet, you need enough to completely cover the bottom by 1/8th of an inch)

  1. Place the fish fillets in the freezer for 30 minutes or until firm. (If you bought them frozen, thaw for half an hour at room temp).
  2. When the fish is just soft enough to cut, finely chop.
  3. Place in a bowl along with 3/4 cup panko, 1egg, mayonnaise, mustard, onion powder, salt and cayenne pepper.  Use your hands or a large spoon to combine well.
  4. Shape the fish mixture into 1 1/2 ounce finger-shaped sticks.  Set on a sheet pan and refrigerate for 30 minutes.
  5. Beat the remaining 2 eggs in a shallow pie pan.
  6. Place the remaining cup of panko in a second pie pan and the flour in a third.
  7. Roll each stick in the flour, then egg, followed by the panko.
  8. Heat the oil in wide, non-stick skillet over medium heat (or an electric skillet to medium high) until it shimmers.  Add the fish sticks and cook for 2 to 3 minutes on each side or until golden brown.  Total cook time 8 to 12 minutes.
  9. Cool slightly before consuming.

Yield: 12

The Custard:

1 cup whole milk

1 tablespoon cornstarch

1 teaspoon Dijon mustard

1 teaspoon freshly squeezed lemon juice

1/2 teaspoon kosher salt

1 egg yolk, whisked

1 teaspoon fresh chopped dill

several grinds of white pepper

Place all ingredients except egg yolk and dill into a lidded container and shake until no lumps remain.  Pour mixture into a small, 1-quart saucepan and set over medium low heat.  Cook, stirring constantly until the mixture just boils.  Remove from the heat and whisk a very small amount of the hot mixture into the beaten egg a little at a time.  Once half of the mixture has been incorporated, return the entire thing back to the saucepan and set over low heat.  Whisk constantly until the mixture thickens enough to coat the back of a spoon.  Remove from the heat, stir in the dill and pepper then transfer to a bowl and cool slightly before serving with the fish sticks!

Yield: About 1 cup

[@amy_geek]

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