- That tardish of the day.
Very good food pun-age.
("Doctor Who" theme)
Hello everybody, it's Barry here.
Hope you are well.
Wherever you are in the world.
Or should I say galaxy? Is that thing.
Today we're doing another cookbook corner,
and hopefully this gives away-
I've gotta take it off, it's itching me already-
what the cookbook is.
Ah, I caught it on the corner.
Today's video, I teased it in the last one-
We are doing The Doctor Who Official Cookbook.
It's 40 wibbly wobbly timey whimey recipes
by a lady called Joanna Farrow
who I believe helped me with one of my cookbooks.
Now straight off the bat,
I know nothing really about Star Wars.
I know about a TARDIS.
I know Doctor Who, there's been lots of them.
I know Daleks because I did catch a clip
in like the nineties on TV of a dalek
and I got so scared I hid behind the sofa.
That's the only time I've ever really watched one.
So you know the format, at least by now.
We pick one recipe from the book, do a little overview
see what it tastes like to give us an overall summary,
and hopefully if you wish, you can go out if you choose
to and purchase said book.
Now we did luckily get away on the last cookbook corner.
Unfortunately the day that I was ready to put up the video,
the actual day, I'd already filmed it in advance.
We were gonna do a recipe from Coolio's cookbook
who sadly passed away but I was struggling to pick out one.
We will do that.
But out of respect,
I just wanted to say I'm so glad that I did not put
that video up on the day that he was announced
that he passed away.
That was, I was literally about to put it live.
It would've come across such the wrong way.
So we, but we will,
cause the actual food in there looks amazing.
So it's got 40 recipes in it, which isn't that many.
And whereas you would sort of get like,
at the start, like a massive intro,
it is literally just this and then it gets like straight-
Hello.
that's a doctor isn't it?
Looks like Doc Brown.
But it goes straight into like, recipes.
Oh that's the cyber thing isn't it?
Whereas the Coca-Cola recipe book was like 20 recipes,
and then the other pages were just complete
marketing and branding and history of Coca-Cola,
which of course is really interesting.
This is just completely condensed down with recipes
and quite fun stuff too.
So here's one you could do like a cookie canine.
I like the look at that.
That looked pretty fun.
Ah, that's what it is.
It's the screwdriver.
Look, you can have your own sonic screwdriver
with the cucumber.
Ah, that tardish of the day.
Very good food pun-age.
Oh what the heck is that?
I very nearly did this today because I think this was
on some sort of Christmas special recently
that I just saw like a highlight on the telly.
I didn't see the episode but I remember seeing
this character going, what the heck is that?
I don't know what that is, but that's cool.
I'm not gonna show you all the recipes in there,
but hopefully you'll agree from just looking at that.
They come across as fun.
So perhaps not as quirky,
and on the level as an the Ninja Turtle cookbook
or the Bob Burgers, which was phenomenal.
This is more sort of novelty and just replicating
in a nice form Doctor Who nostalgia, which is cool.
So I had two things that I was, one I know we're doing.
One was a TARDIS cake, which to be fair kind of cool,
you got a rectangular cake with icing,
and cookies and obviously cake going on inside of it.
Mind that only because that is to me, Doctor Who.
When I think of, not know much about Doctor Who,
I think of the TARDIS.
(TARIS sound effects)
But no hopefully this scene-
box falls out of the sky,
man falls out of the box,
man eats fish custard, whatever that means.
Yes folks, I have decided to go for
homemade fish fingers and custard.
Doctor Who tucked into this weird combination
of frozen fish-
Were they frozen?
Ooh, I'm not gonna have 'em frozen.
Fish fingers and ready made custard.
But thankfully in this recipe,
a rich cheese sauce takes the place of the custard
for dipping your delicious homemade fish fingers.
So what I like about this recipe is that it's not
just fish fingers from the freezer and and you know,
custard just dunked in that.
We are gonna make our own homemade fish fingers
which are amazing.
Anyway, it'll be interesting to see the twist on that.
We're gonna make our own homemade cheesy custard sauce.
But of course I have tried fish fingers and custard
in the past a long time ago
and I really liked that combination.
It's actually not too bad.
So we will do that.
We have got some custard, we will try that absolutely.
The reason I opted
for that cookbook is when I've been saying,
hey have you seen any cool cookbooks?
Send me a link.
When you guys sent me the Doctor who one,
they're like "you must do the custard fish fingers".
(TARDIS sound effects)
So I had to do that and there's someone that's very kindly
sent me this cookbook two days after this one arrived
after I ordered it myself.
So I've already signed it and returned it back to you.
So hopefully it doesn't freak you out.
But thank you, that was very kind.
And of course, any cool cookbooks-
do keep the ideas coming.
But first up, let's get some fish fingers going.
Now fish fingers in the UK is like proper nostalgia,
are really, sometimes you'd have it like fish fingers,
baked beans and chips.
Midweek dinner,
Saturday afternoon tea watching Gladiators on the telly.
Amazing.
Strange as this seems for some people,
this is a fish finger.
If you are from a different country,
you might be like what the heck is a fish finger?
It's literally a piece of breaded cod
and it's simplicity at its best.
We're just gonna grill these later on.
So we will actually try authentic ones just for comparison.
but we're gonna make our own
Which might look slightly different.
Okay, so what we've got here,
I've actually got two of these,
but I'll just show you one.
This is a cod fillet which has just
got Boston out of his bed.
Brilliant every time.
Mate, I'm not gonna pan to you
and you know I know what you're doing.
I know your games.
So this is like a chunky piece of fish
which is actually used often when you get fish
and chips in the UK, it's, it's cod.
This is skinless and boneless and you can kind
of like make a mega fish finger outta that if you want.
But we're gonna just take some nice little strips like this.
("Doctor Who" theme)
Yeah, so that was two fillets from my fish monger.
I went to the fish monger for that.
That was three pound fifty,
which if I watched this back historically in a few years,
they'd be like, that's quite cheap.
But that is quite a lot of money,
which is why you find that fish fingers aren't necessarily
as cheap as they used to be.
If you want the proper cod ones, they're quite expensive.
So you tend to find that the budget ones
use like a combination of fish.
It's like it's still fish, but it's like more of a medley.
Let's just put it that way.
I'm not going any further with that.
But you probably know where this is going.
Season is up with a bit of salt.
you think it'd be salty enough wouldn't you,
having come from the sea?
But hey ho.
So just following their recipe but I do like cracked pepper.
So we are gonna fry these fish fingers,
although you could air fry them,
you could probably bake them and grill them as well.
But I quite like using Fryer Tuck,
which is the name that we are probably gonna name
our 10 pound fryer that we got from Audi.
So obviously we dredge that.
We have got some flour, which I would normally season,
it's telling me not to, but I guess we season the fish.
we've got some egg and then you use breadcrumbs.
And traditionally I would normally use some Panko,
or some golden ones like this.
Okay, there's hope that you know,
that would give it the colour similar to the ones
you get in the supermarket.
But the recipe tells me to use fresh breadcrumbs.
So bread whizzed up.
Which I guess is what bread crumbs should be,
what I mean, what is this?
Fortified wheat flour, calcium carbonate,
iron, paprika extract?
(mysterious sounding music)
It might just be me, but I feel like they look-
might make it look a bit more fluffy,
more like a chicken, do you know what I mean?
Cause the ones I buy normally
are much more dried and firmer, like a seasoning.
Let's dredge.
We'll do one piece together like this.
So the fish,
which I was gonna pat it dry with a kitchen towel,
but obviously the flour will do that role.
So we can just use one hand to be sort of dry.
That's gonna,
well I think it's gonna encase the seasoning on there.
Hopefully it will.
Bring in the beaten egg,
drop that just before your dry hand touches it.
Otherwise that'll get very sticky.
And then use a wet hand to roll that around.
Place it in the breadcrumb,
bring your dry hand back in that had the flour on,
and first of all just let it, yeah, this is what I thought.
It looks more like a chicken, but I love it.
(laughing)
I love it.
Why the heck not?
Look at that! Amazing.
And of course if you wanted to,
you could dunk that in the egg again
and then re-put some more breadcrumbs on it.
I think I'm fairly happy with that, to be honest.
So that's what I'm gonna be doing
with my other six or so pieces of fish.
I'll see you in a bit.
(TARDIS sound effects)
All right, so that is them done.
You might be on a spot.
There's a couple that I decided to do
that double dunk of egg and then some more breadcrumbs.
It does look a little bit like desiccated coconut
around there rather than bread.
But I'm really excited to see what these turn out like.
I feel like we've gotta stay true to the recipe in the book.
So we'll leave these to one side
and get the oil ready when we need to,
but let's make the custard that's not a custard
it's a cheese sauce,
which is still sounds quite good.
So we're basically doing a fairly standard
cheesy sauce, really.
We've got some flour, butter,
15 grammes of flours to equal parts.
We'll melt this up first of all.
Push the butter around,
clinging onto the flour and form like a little paste
that we can kind of whisk together.
But this only needs to be done for like,
about 90 seconds to a minute.
So now we've got 300 mls of milk,
and we're gonna whisk that in in about two or three batches.
Okay?
I will say though, we've gotta add the cheese.
It is looking very pale right now.
It doesn't look like custard, but it will be nice.
But I do think for that authenticity,
you should possibly look at using the custard.
But we worked that out at the end.
I've done homemade custard
here on the channel a few times,
and it isn't too much trouble to make to be honest.
Or, of course you could just buy some from the shop.
So thickening this up.
Did I just blow out the candles on my gas hog?
Don't do that.
All right, so this is where I think it's gonna
start looking more custardy.
We've got some grated cheddar cheese, some turmeric,
so that's some hopefully a little bit of food dye for
and some flavour and for some real spank,
we have got some Dijon mustard, again slightly yellow colour.
So hopefully all this together,
not only is it gonna make it a delicious cheese sauce,
it should dye a little bit.
Oh yeah.
Oh my gosh, I think it's actually changing.
Look at that.
That's awesome.
Oh my gosh, right.
Well I can keep that warm if I need to.
That, I've gotta try it, haven't I?
It's gonna be really hot.
Mm! Oh, that is nice.
Do you know what?
I've gotta keep this warm.
I look how neon that is.
That's amazing.
I've just preheated my oven because I'm gonna
do the standard fish fingers.
But I have to ask you, what would you prefer? These?
I mean, classic nostalgia UK person,
I think they're gonna be like,
"yes, a hundred percent".
Store bought fish fingers like this or,
our slightly gourmet, fresh breaded ones?
They're definitely more chunky.
And you know what fish is going in there?
So I'm gonna bake them up
and then these are gonna get fried.
So it's gonna be really interesting to compare.
And of course, yes, we will do it with normal custard.
But I don't think it's gonna look as vibrant as that.
That looks like proper food dye.
Fish fingers are 2% tastier on Barry Lewis baking mats.
About 10 to 12 minutes.
Thank you to everyone that's buying the mats, by the way.
I'm restocking them regularly on the UK and US Amazon
but they will ship to you wherever you are in the world.
Nice! Right.
This oil's hot, let's fry the fresh bread ones.
Oh yes.
So we're gonna fry them until the bread crumb coating
is a nice colour,
hopefully nice and consistent,
but we'll see what happens there.
But more importantly, we wanna cook through that fish.
So ideally about four to five minutes in there.
Look at that colour.
That is amazing.
That, compared to that, has gone way better than I thought.
Blimy!
Right, I just wanted to show you,
this is standard dessert custard,
and this is our homemade cheesy custard.
Is it me or does that look more like custard
than this actual custard?
I don't know.
There we go.
Oh, I love it.
You get like the bubbling fish fingers.
You see that one there?
Oh, that is hot.
All right.
Wait for this little batch to fry and we'll taste them all.
The one thing I will say about this sauce,
I just did a little thumbnail, took some photos,
it cools down rapidly,
so just warming it back up in the microwave.
To be fair, I think I might have warmed that a bit too much.
I am gonna go old school first.
We're gonna get the retro fish finger.
It's pretty good.
Hmm. These are the cod ones.
So these were slightly more expensive
than the fish paste ones.
We will try it in our cheesy mustard custard.
Mm. Oh that's really good.
Despite the neoness, it's so bright.
But we will show you classic custard.
This is one thing.
Can you answer me in Doctor Who,
was it actually a frozen fish finger though?
I don't understand.
Here we go.
It's fine.
It's actually because fish is so mild.
I know it's kind of like a bit like, oh it's so disgusting.
I have had some very strange,
weird food combinations over the years, as you know.
And that is delicate.
It's sort of, it sort of works.
It makes the fish a little sweet.
Maybe fish and chip shops in the UK
should start doing it as a bit of a-
no they shouldn't.
But it is not the most hideous thing.
So our homemade fish fingers.
I'm gonna take one bite on its own.
Mm. Oh wow.
Can you see?
Crunch is great, but you've got in the middle there,
proper flakes of fish.
Like real chunks of it,
which you don't even get in these ones.
So the mustard custard,
which is what we've definitely gotta call it,
Mm. Mm.
This recipe, and which is the whole point of this playlist,
is actually incredible.
Making your own fish fingers is fun.
You can do it in the air fryer, you can do it in the oven,
you can grill it, you can pan fry it,
so many different ways,
but I just wanted to fry it
and just test that crispiness with those fresh breadcrumbs.
And I am not disappointed.
It's bloomin awesome and I think you'll love it.
So as for the book, I gotta give it my-
Barry of approval.
Not only because I know Joanna.
Alright, she's a lovely lady.
But the book itself, if you're a Doctor Who fan,
it's not gonna blow you away with like,
gourmet recipes and things.
But for nostalgia and actual food that tastes good,
and if you could do a Doctor who theme party
or something like that, I think you'll love it.
So that's my thoughts.
Let's see what Mrs. B thinks.
Fish fingers and custard.
That classic Doctor Who.
And you know, we like Doctor Who in this house.
I think we probably would, We just haven't watched it,
have we?
- The girls have watched more than us.
- Have they?
- Yeah.
- Oh, come on.
You've gotta get in more than that.
Yes. Good girl.
My, that's my wife.
You know, for the team.
It worked.
- It's not bad.
- Yeah.
- It's like that sweet and savoury combination.
If you don't mind that, then that's okay.
The custard overtakes the fish.
- Yeah, it makes it sweet.
Do you find that?
- Yeah.
- And because there's no saltiness in it,
I think that's why if it was a really salty thing,
it'd be like, ooh.
But I think it just smothers it.
- Okay.
- It's not bad, is it? No?
- I wouldn't necessarily have that on my side
of my fish fingers and chips.
- Okay.
Alright. Just take a little bite from that first.
- Oh. The noise.
- Oh.
- Yeah?
- That's like a proper fish finger with chunky fish in it.
- Yeah.
- That's good.
- All right.
- Okay.
- So try the mustard custard.
- That's nice.
- Yeah?
- Yeah. I like it.
Now should I dip it in the other custard?
- Yeah.
- Oh.
- Look what she's doing, Boston.
She's putting it in custard.
Good boy.
No?
- No, I prefer these fish fingers. But no-
(laughing)
- So did Doctor Who I think.
- No, with that custard, I prefer those.
But these are very nice with this.
- Okay. But I think the real winner here is that book.
And I genuinely, we have had far worse.
I would say we probably have one or two
that I prefer more for the variety of recipes in there.
But if you are a doctor who fan, I think you would love it.
I genuinely do.
So we're gonna use our sonic screw driver,
whatever it is and say thank you for watching.
Hope you enjoyed it.
Don't forget check out the rest of the cookbook corner.
Recipes, subscribe if you're not already.
If you are, make sure your notifications are turned on
and let me know any cool cookbooks you've seen.
Fish fingers and custard for lunch.
- Fish finger sandwich.
- Oh, that's what we had on our wedding day.
But everyone else did.
- Yeah.
See you later mate.
Cheers guys.
♪ Cause cooking is nice ♪
♪ Nice nice nice ♪
- Look at that. You can peel it off.
Hmm.
- Nice.
But if you warm it up,
it goes into your arteries much nicer.