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Follow us on TwitterI’ve had a few requests in just the past week for my Fried Green Tomatoes recipe. So I thought now would be the perfect time since we’re in our last 34 days of summer for the year and green tomatoes are still available in our gardens and from the grocery stores.
Clean and dry the desired amount of medium to large green tomatoes.
Start by cutting off ends and the slice green tomatoes width wise into disk shades in desired lengths (approximately ¼ – ½” width). Lie on cookie sheet and sprinkle both side with kosher salt.
Scramble several eggs with a whisk for an egg bath and pour into a glass pie pan or Pyrex pan.
Pour an appropriate amount (based on the number of tomatoes) of Zatarain’s Seasoned Fish-Fry Crispy Southern Style into another equivalent pan and place beside the egg bath pan.
Dip each tomato slice into egg bath first and then in fry mix second. Gently shake off excess fry mix and place on a prep plate to stage before frying. Heat olive oil in a shallow fry pan to med-high heat. Fry tomatoes on both sides for several minus until golden brown. Drain on paper towel. Serve immediately by stacking two to three tomatoes with feta cheese between each layer. If you need to keep warm remove paper towel and keep warm in low heat oven for a few minutes until ready to serve.
Note: The key to this recipe is the Zatarain’s Seasoned Fish-Fry Crispy Southern Style mix. Don’t buy the regular Seasoned Fish-Fry mix by accident, it’s not the same. Available at Publix or online at Zatarians.com.
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Wendy, that sounds delicious. I’ve never thought of integrating cheese, and feta sounds like a perfect choice.
May I suggest if you are going to have fried green tomatoes, you really need to spend the first part of your day surf- or pier-fishing and bring home a few nice bluefish to filet and fry alongside. Pompano, whiting, red or black drum will work in a pinch, but the oilier bluefish (it needs to be spanking fresh) really compliments the acid tomato.
For the fish, make your egg bath with only egg white and a splash of water and half-and-half or milk. Filet the fish clean and cut out the small pin bones at the neck. Slit the skin gently so she won’t curl up on ya in the pan too bad. I would not turn away the Zatarains, but when I get the hankering for a basket of bluefish, it’s the House-Autry Mildly Hot Seafood Breader I pick up, on the same aisle as the Duke’s Peanut Oil in my store. If you want it crispier, mix in a little baking powder into the fry mix.
Prep all the breading, then fry it up in a big ole cast iron skillet and drain on brown paper bags. Serve with ketchup and hot sauce, and a big glass of iced tea with mint. A little slaw don’t hurt neither. : )
Then go make sure that hammock is where you left it… but for goodness sakes, don’t forget to clean up the fishing gear.