- There's lot of innuendos in this video,
isn't there, discreetly, family?
- Is there? - Yeah.
- I don't know what you're talking about.
- No, neither do I. (powerful music)
(laughing) - Hang on, let's start.
Compose yourself, this is like, take eight.
We're not going to show you the other takes,
other than I did have my tee shirt on that was pink,
and it blended in with the plaster,
and you could just see my head.
Hello, everybody. - Hi.
- A few years ago was our wedding.
Okay? - Yes.
- It was our wedding. - Yep.
- Woo hoo! - Now ...
- [Mr. B] So we got our six year anniversary.
- [Mrs. B] It will be, yeah.
- [Mr. B] Married on the seventh of August.
Amazing day, wasn't it?
- [Mrs. B] It was, it was brilliant.
- [Mr. B] We had a little smile in the church.
We were on the air hoppers.
- [Mrs. B] Yes, (mumbles).
- [Mr. B] There was even a bear on the dance floor
at one point. - [Mrs. B] Yeah, there was.
- [Mr. B] It was just a lovely day with our friends
and family.
And when you get married, and hopefully you will,
people say the time flies.
And it truly, truly does.
And I wanted to do this video today,
because there was one thing that happened where,
like, traditionally in the U.K.,
it's very common in the evenings, to sort of have,
you have a main meal at the wedding during the day.
- Yeah.
- And then, when you're sort of, your evening guests arrive,
that are just fringe people that not always really...
(laughing) - Don't say that.
- You tend to have, like a hog roast there,
with a pig, with applesauce and buns.
Really, really nice.
But, we wanted to do something different.
We wanted to have fish finger sandwiches,
like these real nice gourmet ones.
And the day was so busy, it was announced,
"Yeah, the fish finger sandwiches are ready."
It was like, ah, yes!
But we were so busy.
I was too busy dancing.
- I was dancing or talking to someone.
And all of a sudden, I seen people walking out.
- Yeah
- And they're eating fish fingers, sandwiches.
- Yeah. - I was like, oh.
- It was like, oh, we'll get one in a minute.
But I remember clocking, some person,
a fringe guest in the evening.
One of your old work colleagues husbands,
with a plate, like that high, going,
"All right, I don't even know that guy."
That's crazy.
And to this day, it's been the most upsetting thing
about our wedding day.
(sighs sadly)
- We didn't get a fish finger sandwich.
- (whispers) We didn't get one, and they were epic.
It was a gourmet, lovely bread with lemon pepper mayo.
Not tartar sauce, lemon pepper mayo.
Ketchup drenched in there, and chunky fish fingers.
Although, I think the fish fingers
were just standard ones by the end.
So, we are gonna try and recreate
the gourmet dinner that we never had,
that we paid thousands of pounds for.
(whines and laughs)
So, we're going to make an epic fish finger sandwich.
I know that sounds, fish finger sandwich,
this is, (groans) amazing. - Amazing.
Love a fish finger sandwich. - Yeah.
- That was the reason why we had it
- That was the reason we got married.
- 'Cause it's one of our favourite...
We don't love each other, we just love fish finger san...
- No, that was the reason we had them at our wedding.
- Oh, yeah, yeah.
So, let's start off by making mayonnaise.
It's a lemon pepper one, so we're gonna add
a little bit more lemon and pepper to it.
Super stonkingy quick.
(groans) If you never made homemade fresh mayonnaise before,
do it.
Not just for your wedding day.
Mayonnaise is for life.
All right, (playful music)
so what we have here is some salt.
We have some Dijon mustard.
I've made it in the past with English mustard,
but this is gonna give it a little bit of spank.
Just an egg yolk.
We've got some ...
- Are you allowed to say spank?
- [Mr. B] Well, then, a nice little kick.
Yeah, maybe that's a bit better.
White wine vinegar.
As it's lemon pepper, you would add some lemon juice anyway,
but we're gonna add a teeny bit extra.
We've got some oil there, and you can use vegetable,
canola, grape seed, any oil you want.
But you go for a mild one, really.
Apparently, olive oil was a little bit too extreme for it.
And the only other thing is pepper,
okay? - Yep.
- And that's all you need for mayo.
- Right, got it.
- Mayo is, like, definitely one of those things you,
like, take for granted.
But, if you've got, like, these ingredients lying around
the house, which most of us do,
you can make a nice, fresh batch, and it tastes amazing.
You can tweak it, add some garlic in there,
flavoured oils (groans).
So, salt goes in.
- [Mrs. B] Salt. What's that?
- [Mr. B] That is the white wine vinegar.
- [Mr. B] That's one egg yolk, and then
the Dijon mustard.
- [Mrs. B] All right.
- [Mr. B] It's not gonna come out.
There it is.
Pepper for now, and lemon juice.
We wanna whisk this together,
just on it's own first of all,
for about a minute or so,
for it to all incorporates together. (blender whirs)
Right, so, Mrs. B is whisking that up,
and what we do next is, we take our oil
and don't dump it all in in one go.
In fact, the very first bit,
when you slowly add it in, is the most critical time.
So, add it in, like, half teaspoon amounts at first.
And then, we slowly pick up the pace.
That's what'll thicken it and makes it mayonnaise.
So, all we're doing is,
taking little half teaspoon amounts of the spoon mixture,
adding it in, Mrs. B's whisking it,
and I'm doing this as we go.
If you're doing this on your own,
you can do it exactly the same way.
Or, even a little blender will speed it up.
This is where you turn it back on. (laughs)
- Okay. (blender whirs)
- It's gonna take about five minutes
with adding little bits at a time and whisking.
But, it's really important.
Once you get about a third of it in there,
we can increase it by adding a stream in there.
(blender stops) And now, I don't need to shout anymore.
- Do you realise with this whisk,
you have to press the, keep your button on the go.
- Yeah, we broke it.
- My arm's aching. (blender whirs)
- [Mr. B] Not sure you can see the slight change in colour,
and the texture there.
It is starting to thicken up.
So, if you've got a jug like this,
this is where we can really start to increase that,
and you should see a massive difference as we whisk, okay?
- [Mrs. B] Okay.
- [Mr. B] A nice, steady stream. Okay, let's go.
(blender whirs) (playful music)
- [Mr. B] Hey, I've got an idea.
On our wedding day...
This feels like something like a team effort, isn't it?
Imagine our wedding day, on our speech,
we could have been like,
"And now, we're gonna make (beep) together."
(laughs) Oh, God, that sounds wrong.
(laughing) I'll take that out.
(playful piano music)
Hang on, Mrs. B. This is getting me thinking.
We're working as a team here.
(fast forward speaking)
And now, we're just gonna do
a brief mayonnaise-making demonstration.
(laughing)
That was subtle. That was subtle.
- [Mrs. B] (laughs) No, that sounds just as bad.
- [Mr. B] I'll leave thatin.I'll let Linton decide.
- [Mrs. B] No, you can't let him put it in.
(playful music) (blender whirs)
- [Mr. B] Can you see the difference there, and the texture?
There we go. - [Mrs. B] It's getting there.
- [Mr. B] Yeah it's getting there.
- Nice, so, that's what we're gonna keep doing.
We'll jump to the stage where all the oil is in there.
And there we go.
Look how nice and thickened that is, huh?
You see that?
- [Mrs. B] It's gone from yellow to white.
- [Mr. B] It has, yeah.
All right, so we can make some adjustments now.
- All right, let's taste it. - [Mr. B] If we need to.
- Bit more lemon, bit more pepper, and a bit less mint.
- [Mr. B] Mint?
- I just brushed my teeth. (laughing)
- [Mr. B] All right, so I'm just gonna.
You know, I really like those speckles of pepper in there.
Almost like vanilla in the whipped cream we did
the other day for the brandy snaps.
And then, you just go for a little bit
of lemon at a time, and then just stir it through.
(playful music)
All right, try that.
- All right.
- [Mr. B] Yeah? - Yeah,
that's really good, tastes nice.
Well done. - [Mr. B] Thanks.
- That's why I married you. (laughing)
- Stick it in the fridge, keep it nice and cool.
Chill it up.
Now, we're gonna make homemade fish fingers.
You can make homemade bread crumbs with a piece of bread.
Bake your own bread from scratch.
But, have you ever had Panko bread crumbs?
They're those extra sort of crispy,
flaky Japanese style ones, which give a super.
Oop, my God, I'm leaning on the tripod,
and it just went down.
Super, lovely crunch, right?
- Yep. - Now, I heard the other day,
a way that you can actually get,
because we're gonna bake them.
You can get a better colour by par baking
the bread crumbs first, or sort of toasting them.
So, they're gonna go down onto our baking tray.
We've lined it with the sil pad.
- [Mrs. B] Like this?
- [Mr. B] Yeah, just we want to make sure that
it's nice and evenly scattered out there, okay?
- [Mrs. B] All right.
- [Mr. B] Do, do, do, because we're just gonna toast it.
- [Mrs. B] Like that. - [Mr. B] All right,
so we're giving it a brilliant, good shimmy, nice.
- [Mrs. B] Yeah. - [Mr. B] And then,
we're gonna get some spray oil,
or you can use normal oil.
Just found this is a little easier to direct,
and it won't go absolutely everywhere.
I'm quite excited... - [Mrs. B] Like that?
- [Mr. B] to see if this works. Yeah.
So, they're quite, sort of,
plain and boring bread crumbs right now.
But hopefully, they should toast.
All right, so in they go.
The oven isn't completely pre-heated yet,
but that's hot enough.
Only about five minutes.
(oven beeps) There you go, it's starting.
Look at that, five. - Perfect timing.
- [Mr. B] So, we'll just let them
go golden brown, hopefully.
Never done this before.
- Nope, never.
- [Mr. B] Do you reckon the wedding venue
went to this effort?
- No, I think they just pulled a pack
of frozen fish fingers out the freezer.
(laughing)
- [Mr. B] Okay, so this bowl here is reserved
for our bread crumbs.
And this is another bowl we're making for our dip
for the fish fingers. Ready?
- Ready.
- [Mr. B] Okay, so we're just cracking an egg.
Lovely jubbly.
We've got some plain flour, boom.
You can season this as well if you want.
We could add some paprika in there.
I love paprika. - I know.
- [Mr. B] And also, a little tablespoon of our mayonnaise.
(groans) See how much that's thickened up already?
- [Mrs. B] Yeah, nice.
- [Mr. B] That's going in there, too.
So, we mix that all together,
and that'll be a nice sort of batter
that will cling to our fish.
So actually, on our wedding day, the chef said,
"Is there any food that you would like? Here's our menu,"
and I gave him my cookbook, because...
- We're like, "No, we don't want any of that."
- "We don't want that, no." - "Not that rubbish."
- And then, we had stuffed pasta shells
from my first cookbook. - Yeah.
- And three different desserts, mini tray desserts
that he did. It was awesome.
- And I remember them ringing me, like,
the day before the wedding saying,
"Oh, do you know where your husband got"
"those pasta, husband to be, got those pasta shells from?"
"We can't find them anywhere."
- I didn't know that. - Did you not?
- No. - And I was like,
"Oh, well you need to find them." (laughing)
- Well, it's not like the most biggest epic wedding fail.
Oh, my dress doesn't fit.
They can't find the pasta shells.
That's a nice little. - [Mrs. B] It looks good.
- [Mr. B] Yeah, you can see it sort of thicken up.
But, it'll cling to the fish.
All right, oh, here we go.
Yes, we're getting a little bit of colour on there now.
Can you see that little patch there?
That's getting there.
At the moment, the way we're laid out,
Mr. B's got to go in here, haven't you?
- Yes. - [Mr. B] To wash your hands.
- All of a sudden.
- Looking good, is it? All right.
Oh, wow. Wow, yeah, they look nearly burnt.
Yeah, I really hope this is gonna work.
Last night was Saturday night.
I went to three different supermarkets, foraging.
What an exciting Saturday night, foraging for fish fillets .
The best one, and the best selection
was in the cheapest of the lot.
And this was in the fridge aisle.
A big old, fat chunky cod fillet.
Now, you can get them frozen, as well,
but whatever method you do, when you're thawing out,
we're letting this to sit on a board
with some kitchen towels, because you want to take
as much moisture out of it as you can.
Look, if I do that, it's all sort of wet there.
You want to dry it out so that the batter
will cling to it better.
If it's frozen, do exactly the same,
but obviously let it thaw overnight first.
Get rid of all of that moisture.
There we go, look at that, a nice selection of colour.
It's just got it going, so it's gone from being that,
sort of, pure white Panko bread crumb colour,
to lightly golden.
There's some that are a little bit more catch than others,
but if you wanted to, you could season this now, as well.
We'll leave it as is.
All right, so just to show you, that's nice and dried now.
Before we dunk it in, 'cause everything else is ready,
we are just gonna cut,
do, do, do, (groans)
three fairly evenly sized chunks.
(groans) All right, so, we take a fish finger.
Look at that.
Try and use it all with one hand.
And then what you've gotta try and do,
is sort of lay it in, in one go, like that.
- [Mrs. B] All right. - [Mr. B] And then,
lift the bread crumbs on with another hand.
Can you do that? Can you scatter them on top?
- [Mrs. B] Yeah.
- [Mr. B] Just so it's coated,
and press it in a little bit as well, if you need to.
So, our fish finger is being built here.
Because if you move it around too much,
it'll get, like, the batter everywhere.
There we go.
Alright, so then, you just grab it.
- [Mrs. B] Okay.
- [Mr. B] There you go, look at that.
Lay it down, boom.
- [Mrs. B] Great.
- [Mr. B] One massive homemade fish finger.
- [Mrs. B] Cool.
- [Mr. B] We've got two more to do,
so keep that thing where you have one messy hand,
like this, to lift it.
When you're doing it on your own,
you can have one clean hand
and one marinadey batter hand, like that.
Make sure it's on there, like so.
Just doesn't need to be too battered,
but just enough so that it grips on there.
Boom, straight down.
Easy peasy.
- [Mrs. B] Lemon squeezy.
- [Mr. B] (laughs) Lemon squeezy.
Three epic sized fish fingers.
That is a enormous piece of fish right there.
So, you can just add a bit more spray oil on there as well,
if you want, just to try and get that even colour.
And that should only take about 15 minutes.
- Okay.
- [Mr. B] (gasps) That's it, pretty much.
All right, the fish fingers are done.
Looking stonkin'.
- [Mrs. B] Oh, they smell amazing.
- [Mr. B] I love this, the kid's Father's Day card.
You're never too old to need your Dad.
And, they're eight and 12. (laughing)
Thanks, girls.
- That's all that independence we're encouraging.
- [Mr. B] Yeah, that's right. (laughing)
Never too old to need him, brilliant.
And there it is, thanks, babe.
- You wanted a book to read.
- [Mr. B] I did want a book to read, but.
- You said you wanted some kind of autobiography,
and then you were watching a wrestling show documentary
the other night. So, I was like, ka-ching.
- [Mr. B] It was a thing on vice, so I'm sure it's okay.
Yeah, thank you. Whoops.
(gasping)
I'm only joking, I'm actually looking forward to reading it.
Right, with that done, we're just gonna wash up
a bag of rocket salad and it's time to serve it up.
(bag crackles) All right, so we've got a bag
of rocket salad, and I've gotta come out here
to the new sink.
Fill it up a little bit.
(bag crackles)
Instant washed salad, just make sure there's no slugs in it.
Should we plate it up out there? It's a bit brighter.
All right, we're gonna do it out here,
because the light is so much better.
It's got a bit dim in there.
One slice of bread, we were gonna toast it,
but then it's not a sandwich, is it?
- [Mrs. B] Nope, it's a toasty.
- [Mr. B] And, no butter.
We're just putting mayo straight down.
Oh my gosh.
- [Mrs. B] Ah, looks good.
- [Mr. B] A teeny layer of rocket as a bed.
We might only need two, but look at those.
Oh my gosh, oh my gosh (laughs).
- [Mrs. B] That looks amazing.
- [Mr. B] More mayo on the top.
- [Mrs. B] Ah, okay.
- [Mr. B] Just a little bit like that.
I'm sure they did go to this effort at our wedding.
- [Mrs. B] Do you know what, I really don't think they did.
- [Mr. B] Ketchup on the top,
and then along the bottom, as well.
And maybe just a few more bits of rocket on top.
Chuck that down there on top.
And that (laughing) is our wedding sandwich.
- It did not look like that.
- [Mr. B] Didn't they?
- No, that looks a hundred percent better. (laughing)
- [Mr. B] Should we get married again?
- [Mrs. B] Yes.
- [Mr. B] Wow, there we go then, folks.
Our epic homemade lemon pepper fish finger sandwich.
Let's get back into the other room and have a little taste.
It's just like cutting a cake.
Go on, straight through, yes, amazing.
To be fair, I think that is pretty much big enough.
- It's gonna go everywhere.
Oh my gosh.
- Can you marry a sandwich? (laughs)
- That is amazing.
- Was it worth the nearly six year wait?
- Yeah. (laughing)
Words can't describe how good that is.
- There is something comforting.
- It is, it's ultimate comfort food, a fish finger sandwich.
- Yeah.
- But, a gourmet is even better.
- The lemon pepper in there.
- And the bread crumbs.
- Yeah, and the chunky fish. - Oh, my gosh.
- Just the extra homemade fish finger notch.
- Mm, oh, so good.
- So, when you get married,
and if you have already been married,
maybe get married again.
Maybe don't have a hog roast,
have a fish finger sandwich, and don't eat it,
and then replicate it nearly six years later.
- Yes.
- Thanks, Mrs. B.
- Thank you.
- I've never seen you, like, go at a sand...look at that.
That's my half, isn't it?
All right, give it a go.
If you do try it, share your pictures
on social media with us.
Goodbye.
- [Mr. B] (rapping) Check your level player,
no matter what your style,
the kitchen's for me, sideburns, moustache, goatee.
Maybe all three.
This has just given us a quick idea, actually.
If you had some interesting wedding food,
because we really hope that you give this a try,
so you can formally be a little bit
of a unofficial part of our wedding day.
Is that weird? Yes, that's weird. (laughing)
But anyhow, if you had a interesting dessert
or dish at your wedding, and you want us
to try and replicate it, maybe we could do that.
- Oh, or maybe they could do it,
and then send it to you.
- Oh yeah, and then send it to us, and we just eat it.
- No, no, like, tag you in the picture.
- Oh, yeah.
- Not physically send you the food.
- Ah, that's a bit harder, yeah.
- I meant send you the picture.
- Yeah, and then we can try and replicate it, maybe.
I don't know. - Maybe, yeah.
- You were at our wedding, weren't you?
- Yeah.
- Did you remember having a fish finger sandwich?
- No.
- No. (laughs)
All right, that bloke must have got all of them, then.