@baltic.foodie: Fish & Chips 🐟🍟 Perfectly crispy, golden fish with a cloud-light batter and fries that crunch so loud you can almost hear the “crack” in your head 🤤🍺 This isn’t just fish & chips — it’s a British classic with a Baltic twist, where every bite is a balance of precision, technique, and flavor. Recipe in comments 💬 Žuvis & Bulvytės🐟🍟 Tobulai traški, auksinė žuvis, puri kaip debesėlis, ir bulvytės, kurios traška taip garsiai, kad net mintyse išgirsti „crunch“ 🤤🍺 Tai ne šiaip fish & chips – tai britiška klasika su baltietišku charakteriu, kur kiekvienas kąsnis – kruopštumo, technikos ir skonio sprogimas. Receptas komentaruose💬 #FishAndChips #BritishClassic #CrispyFish #StreetFoodVibes #BalticFoodie

Unlimited Trucking :

How I eat mushy peas….

basilmasarira :

who's gonna do the dishes😫

Baltic Foodie :

EN. Recipe: Fish: Halibut fillet, lightly salted and chilled in the refrigerator to firm up before frying. Batter: 50% wheat flour, 50% rice flour, a bit of baking powder, a splash of vodka, and cold beer. Mix well and refrigerate the batter — keeping it cold is key to that ultra-crispy crust. Fries: Triple-cooked for the ultimate crunch and soft interior. 1️⃣ Boil the potatoes with salt and a dash of vinegar until the inside softens. 2️⃣ Cool them down, then fry at 180°C until they start to change color. 3️⃣ Cool again and fry a final time until golden brown and crispy. Tartare Sauce: Finely chop and blend onions, capers, pickles, parsley, and dill. Season with salt and pepper, then mix with mayonnaise, a touch of mustard, and lemon juice. Chill in the fridge to let it thicken and develop texture. Pea Purée: Blanch the peas, then cool them quickly. Blend with mint leaves, a cube of butter, a spoon of olive oil, a pinch of sugar, salt, pepper, lemon juice, and a splash of cream. Strain through a fine sieve for a smooth, velvety consistency. Vinegar Dressing for Fries: Mix 2 parts white wine vinegar, 1 part apple cider vinegar, 1 part lemon juice, ½ part water, a pinch of sugar or a drop of honey, and a sprig of dill. Pour into a bottle and let infuse for at least 1 hour. Crispy Fish Skin: Lay the fish skin flat on baking paper, drizzle with olive oil, sprinkle with salt, press it down, and bake at 200°C for 20 minutes until crisp. Frying: Dip the chilled fish in the cold batter and fry in oil at 180°C for 3–5 minutes (depending on thickness) until golden and crispy. Finish the fries with their final fry right before serving. Result: Golden, crispy fish with a juicy, tender inside — served with triple-cooked fries, smooth pea purée, and a refreshing tartare sauce. A dish so good, the first three bites leave you speechless 😋🔥

croncdg :

para naman akong ggraduate sa kanta😭

AA :

Salt with some salt and some more salt

Joseph Howell :

Lot of bitching and moaning in these comments. You crushed it, tune out the nonsense. Cook for you the way you want.

Alex Ramirez :

i graduated highschool to this song and we got through all the entire senior class before these fish n chips were fried

rithhaaa :

i felt tired and exhausted just watching he cook😂

no u :

why is the graduation music playing???

🖤". :

There's always someone who looks at the comments, but never writes. Greetings to you.

dawndykara :

congratulations! With Highest Honors😁

sadianazir335 :

The presentation 👌👌👌

Betty :

That looks amazing

Jesse🏃‍♂️ :

Your videos are always great to watch🤘

Darren Ellison :

Absolutely beautiful

Brooklyn Rob :

This guy is an amazing chef that is a beautiful looking dish

Iammarcen :

Andrej O-o :

от таких вкусовых ударов сойти с ума можно!

Alistair Batey :

Has to be cod or haddock for me

jonecheck :

Well done 👍

sitihanifah9355 :

Mix flour and rice powder will guarantee the crispiness ... 💯👍

David Lees :

too much salt for fish, it's already salty and when putting it in the fryer you put it in away from you never towards you...

NB :

To much salt🗿

Blue rover :

Just a lemon wedge away from perfection

davidlynnevans :

What fish is this?