@ahsannxpuzi: Follow to Ronaldo ❤️‍🩹 #cristianoronaldo #cr7 #cr7cristianoronaldo #ronaldo #cristiano

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Saturday 08 August 2026 16:18:23 GMT

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Comments

joycemampo :

Cr7 Ronaldo army from Zimbabwe

2026-08-10 20:02:23

0

Sindile Fotoyi :

CR7 South Africa

2026-08-11 13:43:57

0

silindamubonenwa8 :

Namibia katima mulilo

2026-08-11 06:56:38

0

Gela Nadirashvili812 :

CR7 Georgia

2026-08-09 11:51:53

0

paul83226 :

Zambia

2026-08-09 03:33:45

0

pubg boy :

hi rooandlo

2026-08-08 16:24:06

0

nurdin :

hebat

2026-08-09 13:02:49

0

Yin Go :

Cr7Myanmar

2026-08-09 12:00:08

0

isabelinha :

Country Mozambique

2026-08-09 15:58:32

0

desert :

CR7 JORDAN

2026-08-09 10:41:15

0

user2560932960048 :

CR7 Venezuela

2026-08-09 03:45:59

0

muhamat husing :

salam idor nonbir 7

2026-08-09 03:44:42

0

alus1110 :

👍 assalamualaikum selamat siang sudah menjelang sore oke

2026-08-09 06:51:36

0

Hannah Langeveldt :

Hi Ronaldo I am from South Africa 🇿🇦

2026-08-09 15:39:26

0

amoooh :

cr7 Uganda

2026-08-09 08:41:20

0

nanoka :

CR7 , Bali

2026-08-09 23:02:52

0

KAK NGAH :

CR7 FROM MALAYSIA 🇲🇾

2026-08-09 08:52:02

0

fazian artist :

🥰🥰🥰

2026-08-08 16:21:43

0

fazian artist :

❤️❤️❤️

2026-08-08 16:21:43

0

ꨄ 𝐅𝐚𝐫𝐡𝐚𝐧 𝐊𝐡𝐚𝐧 ꨄ :

🥰🥰🥰

2026-08-11 14:10:22

0

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This is one of those recipes that looks impressive, takes very little effort, & somehow always disappears first. Ultra crispy on the outside, light & puffy batter, flaky juicy fish inside. & honestly, it's a nice break from making chicken every single time. Steps: Tartar sauce: In a bowl, combine mayonnaise, finely chopped pickles & capers, dill, garlic powder, lemon juice, salt, & pepper. Mix well & place in the fridge until you finish everything else. Prep the fish: Cut the fish into whatever size you prefer. For sandwiches, I like pieces the same size of the bun, for serving as is, larger pieces work great too. Season the fish lightly with salt & leave aside for a few minutes. Heat the oil: Heat frying oil to 175°C (350°F). Make the batter: In a bowl, combine flour, cornstarch, baking powder, salt, black pepper, garlic powder, & tiny bit of tumeric for color. Pour in the ice-cold sparkling water & mix well. The final batter should have the consistency of pancake batter. Batter & fry: Pat the fish dry one final time so the batter sticks well. Coat completely in the batter & immediately transfer to the hot oil. Fry for about 4–6 mins depending on thickness until deeply golden, crispy, & puffed. Remove to a rack & immediately sprinkle with a little salt while hot. Serve: Serve with tartar sauce, fries, rice, or salad. Or turn it into a sandwich: bun → tartar sauce → lettuce (optional) → crispy fish → more tartar sauce → top bun. If you're going for a Filet-O-Fish style sandwich, a slice of American cheese works too. Crispy outside. Juicy inside. And proof that fish deserves way more attention than it usually gets. Ingredients (Serves 3): Fish: 500g white fish fillets (Eshr Bayad) 1 tsp salt Tartar Sauce: ½ cup mayonnaise 2 tbsp pickles, finely chopped 1 tbsp capers, finely chopped 1 tbsp dill ½ tsp garlic powder 1 tbsp lemon juice Salt & black pepper to taste Batter: 1 cup flour ½ cup cornstarch 1 tsp baking powder 1 tsp salt ½ tsp black pepper 1 tsp garlic powder ¼ tsp turmeric 1¼ cups ice-cold sparkling water For frying: Neutral oil for deep frying

This is one of those recipes that looks impressive, takes very little effort, & somehow always disappears first. Ultra crispy on the outside, light & puffy batter, flaky juicy fish inside. & honestly, it's a nice break from making chicken every single time. Steps: Tartar sauce: In a bowl, combine mayonnaise, finely chopped pickles & capers, dill, garlic powder, lemon juice, salt, & pepper. Mix well & place in the fridge until you finish everything else. Prep the fish: Cut the fish into whatever size you prefer. For sandwiches, I like pieces the same size of the bun, for serving as is, larger pieces work great too. Season the fish lightly with salt & leave aside for a few minutes. Heat the oil: Heat frying oil to 175°C (350°F). Make the batter: In a bowl, combine flour, cornstarch, baking powder, salt, black pepper, garlic powder, & tiny bit of tumeric for color. Pour in the ice-cold sparkling water & mix well. The final batter should have the consistency of pancake batter. Batter & fry: Pat the fish dry one final time so the batter sticks well. Coat completely in the batter & immediately transfer to the hot oil. Fry for about 4–6 mins depending on thickness until deeply golden, crispy, & puffed. Remove to a rack & immediately sprinkle with a little salt while hot. Serve: Serve with tartar sauce, fries, rice, or salad. Or turn it into a sandwich: bun → tartar sauce → lettuce (optional) → crispy fish → more tartar sauce → top bun. If you're going for a Filet-O-Fish style sandwich, a slice of American cheese works too. Crispy outside. Juicy inside. And proof that fish deserves way more attention than it usually gets. Ingredients (Serves 3): Fish: 500g white fish fillets (Eshr Bayad) 1 tsp salt Tartar Sauce: ½ cup mayonnaise 2 tbsp pickles, finely chopped 1 tbsp capers, finely chopped 1 tbsp dill ½ tsp garlic powder 1 tbsp lemon juice Salt & black pepper to taste Batter: 1 cup flour ½ cup cornstarch 1 tsp baking powder 1 tsp salt ½ tsp black pepper 1 tsp garlic powder ¼ tsp turmeric 1¼ cups ice-cold sparkling water For frying: Neutral oil for deep frying

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