• Fried whitebait • shoelace fries • mayo ( the orange sauce) • Lemon gel
by ConfectionSpecific36
13 Comments
musty_carlos
This is a joke right?. This has to be a joke, this isnt fish and chips this is fried fish bait blood and cum sauce and hickory sticks
PxN13
Seems like you’re working with way too many ideas and the plating is far too busy for what you get. Feels like conceptually the dish isn’t quiet there or well composed
Khephran
Really cool concept! I think it might eat better if you grouped the potatoes and fish into a single grouping with the sauce in a more uniform swoop and a single tuile but I don’t hate your plate at all
HoneyBastard
I love the idea of this dish, I love all the elements too. I think I am having trouble with there being 4 nests instead of an uneven number? It feels imbalanced on the plate. I am also not a huge fan of the placement of the lemon gel. I don’t really have a proper suggestion for improvement. Maybe fewer, more deliberately placed drops?
ronweasleisourking
It’s very busy to be honest
jjb0rdell0
Even number is weird to me …
I think I’d tend towards a single one of your piles centrally (if it were me) and go bigger and serve maybe fried sardines instead of whitebait to scale up the size of the dish appropriately…
Veneboy
I am sorry mate, but this makes no sense and it looks rather depressing and out of line. Sorry.
Horror_Signature7744
I’m sure it tastes phenomenal but there is just toooo much happening and it’s chaotic. The nests don’t look centered and frankly I’d do three or five, not four. The yellow sauce seems like an afterthought, not deliberate. It’s all over the place. One of those on a tiny plate would be a killer amuse bouche (but I’m sure I’d want more than one).
emmakobs
Hi friend!
Since you requested some constructive criticism, here I am!
First, I want to say that for a home cook, this shows an impressive level of ambition and creativity. There’s also a sense of playfulness in titling this dish “fish and chips.”
Since you didn’t say what in particular you wanted feedback on, I’ll go broad. I’m going to assume you wanted a highbrow take on a classic pub meal, so let’s start there!
When you’re doing interpretations of classic dishes, it’s important to isolate what makes the original dish great, and go from there. Fish and chips are gloriously crunchy, salty, and oily. They are messy and delicious and heavy. If malt vinegar and mushy peas get involved, there’s some interesting tang and vegetal business going on.
Next, decide what you’re going to riff on. The crunchiness? The savoriness? The way the vinegar makes the crunchy stuff a little mushy? The peas? It’s up to you, but you get to use whatever techniques you want to highlight that.
I think what’s happened here is you got a little lost in the sauce – literally! There is a wild amount of sauce on your plate, almost more than there is food. And what food *is* on there looks crunchy and tasty, but meager.
If I could replate using the same elements, here’s what I’d do:
Prep like 4-5x the amount of shoestring fries and whitebait. Toss them together with your dry seasoning(s) and plate in a fun, generous pile, with bits of the coral placed artfully. Then, plate much smaller, restrained portions of the sauces beside. That way, your version of “fish and chips” becomes, at first glance, just a pile of chips, but on closer inspection, much more clever.
Never forget the diner whenever you plate anything. Imagine how they’re going to eat it. In the dish provided, I imagine I’d have to pinch the little crispy piles and drag them through big pools of sauce and eat. In 4-5 bites, I’d be done. So think about the experience you want them to have and work backwards.
P.S. You can 86 the lemon gel in favor of dry lemon peel blitzed and mixed in with your dry seasonings when you toss your fried stuff. Much more flavor, zero goop.
Happy cooking!
BogesMusic
In addition to what everyone has said… that is a LOT of lemon gel
Smellyapples
For me personally, treat the dish for what it is.
It’s Some yum fried bits and a mayo. Too much going on in this plating for that.
This would be better in a nice bowl with sauce on the side 🤷🏾♂️
I love that you are trying to elevate that with the plating but how do you eat this? With a fork and spoon? But everything is crispy. Unless you are using your hands (which I would hence I’d just serve in a bowl) the plating style makes no sense. I’m my opinion.
Ivoted4K
Good idea. You should just do one of these on a plate as a small portion.
Buck_Thorn
I’d like to see it done as a small plate tasting menu concept. I think you might have a winner if you simplify.
13 Comments
This is a joke right?. This has to be a joke, this isnt fish and chips this is fried fish bait blood and cum sauce and hickory sticks
Seems like you’re working with way too many ideas and the plating is far too busy for what you get. Feels like conceptually the dish isn’t quiet there or well composed
Really cool concept! I think it might eat better if you grouped the potatoes and fish into a single grouping with the sauce in a more uniform swoop and a single tuile but I don’t hate your plate at all
I love the idea of this dish, I love all the elements too. I think I am having trouble with there being 4 nests instead of an uneven number? It feels imbalanced on the plate. I am also not a huge fan of the placement of the lemon gel. I don’t really have a proper suggestion for improvement. Maybe fewer, more deliberately placed drops?
It’s very busy to be honest
Even number is weird to me …
I think I’d tend towards a single one of your piles centrally (if it were me) and go bigger and serve maybe fried sardines instead of whitebait to scale up the size of the dish appropriately…
I am sorry mate, but this makes no sense and it looks rather depressing and out of line. Sorry.
I’m sure it tastes phenomenal but there is just toooo much happening and it’s chaotic. The nests don’t look centered and frankly I’d do three or five, not four. The yellow sauce seems like an afterthought, not deliberate. It’s all over the place.
One of those on a tiny plate would be a killer amuse bouche (but I’m sure I’d want more than one).
Hi friend!
Since you requested some constructive criticism, here I am!
First, I want to say that for a home cook, this shows an impressive level of ambition and creativity. There’s also a sense of playfulness in titling this dish “fish and chips.”
Since you didn’t say what in particular you wanted feedback on, I’ll go broad. I’m going to assume you wanted a highbrow take on a classic pub meal, so let’s start there!
When you’re doing interpretations of classic dishes, it’s important to isolate what makes the original dish great, and go from there. Fish and chips are gloriously crunchy, salty, and oily. They are messy and delicious and heavy. If malt vinegar and mushy peas get involved, there’s some interesting tang and vegetal business going on.
Next, decide what you’re going to riff on. The crunchiness? The savoriness? The way the vinegar makes the crunchy stuff a little mushy? The peas? It’s up to you, but you get to use whatever techniques you want to highlight that.
I think what’s happened here is you got a little lost in the sauce – literally! There is a wild amount of sauce on your plate, almost more than there is food. And what food *is* on there looks crunchy and tasty, but meager.
If I could replate using the same elements, here’s what I’d do:
Prep like 4-5x the amount of shoestring fries and whitebait. Toss them together with your dry seasoning(s) and plate in a fun, generous pile, with bits of the coral placed artfully. Then, plate much smaller, restrained portions of the sauces beside. That way, your version of “fish and chips” becomes, at first glance, just a pile of chips, but on closer inspection, much more clever.
Never forget the diner whenever you plate anything. Imagine how they’re going to eat it. In the dish provided, I imagine I’d have to pinch the little crispy piles and drag them through big pools of sauce and eat. In 4-5 bites, I’d be done. So think about the experience you want them to have and work backwards.
P.S. You can 86 the lemon gel in favor of dry lemon peel blitzed and mixed in with your dry seasonings when you toss your fried stuff. Much more flavor, zero goop.
Happy cooking!
In addition to what everyone has said… that is a LOT of lemon gel
For me personally, treat the dish for what it is.
It’s Some yum fried bits and a mayo.
Too much going on in this plating for that.
This would be better in a nice bowl with sauce on the side 🤷🏾♂️
I love that you are trying to elevate that with the plating but how do you eat this? With a fork and spoon? But everything is crispy. Unless you are using your hands (which I would hence I’d just serve in a bowl) the plating style makes no sense. I’m my opinion.
Good idea. You should just do one of these on a plate as a small portion.
I’d like to see it done as a small plate tasting menu concept. I think you might have a winner if you simplify.