fried green tomatoes

ingredients:

2 large green tomatoes, cut into 1/4 inch slices

2 large eggs

1/4 cup of milk

1 tbsp of hot sauce

1/2 cup of flour

2 tsps of cajun seasoning

1/2 cup of cornmeal

1/2 cup of breadcrumbs

salt, to taste

canola oil, for frying

supplies:

3 shallow bowls, for dredging

mixing utensils

2 wire racks (on top of sheet pans)

large cast iron skillet

thermometer

directions:

start with setting up the dredging stations: in one bowl, mix the flour and 1 tsp of cajun seasoning. in another bowl, mix the eggs, milk, and hot sauce together well. in the 3rd bowl, mix the remaining cajun seasoning, cornmeal, and bread crumbs together. 

next, dredging each tomato slice: first in the flour mixture, then in the egg/milk mixture, and finally in the cornmeal/breadcrumb mixture. pat the breading into each tomato, ensuring it stays in place. once coated, place on a wire rack. once all the tomato slices are breaded, place them in the fridge while the frying oil heats up.

once breaded, fry the tomatoes, in batches if needed (too many tomatoes in the skillet will reduce the temperature of the oil). once golden brown on both sides, remove the tomatoes from the oil and place on a wire rack. sprinkle with salt while hot. continue until all the tomatoes are cooked. if desired, keep fried tomatoes warm in a 200 degree oven while you cook (on a cookie sheet with a wire rack to stay crispy). serve while warm.