Harris Bistro

WHAT is this?? This is cod, cut into bite-sized pieces, chilled, dried, dusted with flour. Then dipped in batter and coated with panko. Then shallow fried in peanut oil. All for the love of fish tacos! Batter recipe: This is scaleable. Make what you need. This batter makes the lightest, crunchiest batter for anything fried. Add water if you want a thinner batter. rice flour (50%) cornstarch (50%) salt pepper other seasoning as desired (paprika? garlic powder?) whipped egg white mix all the dry ingredients Whip the egg white - I actually used meringue powder (Wilton - used for baking. any baking supply store will have it or order online). 1 tbsp + 1 tbsp powder. Mix well then whip it up! So easy and no waste wondering what to do with the yolks. (Actually, make pasta with them) water as needed FOLD the whipped egg into the dry ingredients (don't mix the snot out of it!) Dust the fish with flour then dip in the batter - last step: roll in panko crumbs. These can be pan fried, deep fri...

 This is the first post for the official Blog of Harris Bistro. No, we don't have an official eatery, we DO cook, a lot! Even before the pandemic hit.  I make almost everything from scratch and enjoy investigating new things to do. This will be a site where I post recipes and answer questions. (Hang in there while I learn how to do this blog thingy. :-)) Just what IS a BISTRO?  A  bistro  or  bistrot  /ˈbiːstroʊ/, is, in its original Parisian incarnation, a small restaurant, serving moderately priced simple meals in a modest setting with alcohol.  Bistros  are defined mostly by the foods they serve. French home-style cooking, and slow-cooked foods like cassoulet, a bean stew, are typical. Bistros  differ from  restaurants  as they are more casual and outside the box of  restaurant  because they often have a café style atmosphere, more relaxed, and sometimes even counter or serve yourself style. Neither of us are Frenc...