Mike

Fried Green Tomatoes

No, I am not speaking of the movie back in the early 1990’s. There is such a thing as fried green tomatoes. Un-ripened green tomatoes work best for this recipe because they have less juice and are firmer than a ripe tomato. This is so easy to make, that I am putting it into my Easy Summer Series category.  

Last weekend I was frying up some fish. My garden has an overabundance of tomatoes now, so I decided to pick a few and fry them up. I already had everything I needed, hot grease, fish fry mix and hungry mouths. The only thing I added was a milk and egg mixture to  bind the mix to the tomatoes. I use dry mix for my fish. The tomatoes I used for this recipe were my Creole and Super Steak varieties. That doesn’t really matter, any green tomato will do especially since they have not reached their full flavor at this point.

Slice the tomatoes into 1/4 inch slices. Season with your favorite seasoning blend or my Creole Seasoning.

One at a time, mix each tomato into a bowl of dry fish fry mix, then dip into the milk egg mixture, and back into the dry mix.

Once all the tomato slices are battered, deep fry in 350 degree oil. Cook until they float. Also, do not crowd. Give them room to swim. They should be golden brown. (You can also pan fry in a skillet with 1/2 inch of oil and flip them once.)

My dipping sauce is good with the fried green tomatoes.

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Dipping Sauce

There is a great fast food chain that started in Baton Rouge called Raising Cane’s. Their specialty and only item is fried chicken strips.  Their best kept secret is their dipping sauce. Although I have not been able to duplicate their recipe, here is my version. I find it goes really well with chicken strips, fried green tomatoes and fried alligator. 

Ingredients

  • 1 cup of mayonnaise
  • 1/4 ketchup
  • 1 tbsp garlic powder
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 1 tsp Creole seasoning
  • ½ tsp fresh cracked pepper

Method

Combine all ingredients in a mixing bowl. Whisk it well it to make sure everything is blended together. Cover and refrigerate for several hours. This sauce develops it’s best taste when the ingredients have had some time swap flavors with each other in the refrigerator.