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Here's what I'm having for supper tonight:
Fried Green Tomatoes
3 or 4 large green tomatoes
Hot sauce (to taste)
Lousiana brand seasoned fish fry coating
Vegetable oil for frying.
Slice up the green tomatoes very thinly (about 1/8 of an inch thick). Beat up the eggs with a little hot sauce (to taste. I use about a tablespoonful.) Dip the green tomato slices (one at a time) into the egg and roll in the seasoned fish fry coating. Fry in oil about 1 inch deep in your frying pan. Fry golden brown and then put out to drain on a baking rack.
These fried green tomatoes with a big ol' glass of sweet iced tea make a delightful Southern supper. These go really well with a thick juicy grilled steak, too! :)
The key to making good fried green tomatoes is draining them on the baking rack. They will stay crispy and yummy.
This Louisiana seasoned fish fry also makes excellent fried oysters or shrimp for a po'boy sandwich. Just dip the oysters or shrimp in the egg mixture above and then roll in the fish fry and fry as above. Makes a really good po'boy sandwich! :)
The baking rack trick also helps to keep your fried chicken crispy, too. Just put the pieces to drain on the cookie rack as you take them out of the frying pan. I stand my baking rack on a cookie sheet to catch any drips.