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Old July 6, 2009   #16
Earl
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I fried a couple tonight and pealed them before slicing so the flour would adhere better. Those peels looked to good to toss so I peppered and salted them and tossed them into the flour bag. They fried up scrumptious!
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Old July 6, 2009   #17
TheClaw
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Just did some yesterday. Use a large firm green slicer. 3/8 inch thick slices.

1) seasoned with salt and fresh ground pepper
2) coated with yellow corn meal
3) fried 2-3 minutes over high heat in peanut oil (higher smoke point)
4) Drizzled a drop of Tabasco and several drops of Frank's Hot Sauce.

Woo Hoo!!!

Howard


My DW wants me to try a milk and egg wash next time with flour and bread crumbs to try to get them crispier. I'll let you know.
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Old July 6, 2009   #18
Barbee
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I dip mine in beaten egg and then roll in either corn meal or fry magic. It's great!
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Old July 6, 2009   #19
coronabarb
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I never thought of putting Frank's Red Hot on them...YUMMM!!
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Old July 8, 2009   #20
aninocentangel
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I use a milk and egg wash, into which I shred a some fresh herbs (basil, oregano and marjoram are popular) and I also season the cornmeal mix that I use. I used to use straight cornmeal or a mix of cornmeal and flour, but I was in a pinch and used a seafood breading that we had. It gives a light, crispy crust, and now I use that straight or add a little more corn meal to it. I usually season the breading too, a little old bay, some pepper flakes, italian seasoning, etc.
Red Hot does sound good Yummmmm
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Old July 11, 2009   #21
TheClaw
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Quote:
Originally Posted by aninocentangel View Post
I use a milk and egg wash, into which I shred a some fresh herbs (basil, oregano and marjoram are popular) and I also season the cornmeal mix that I use. I used to use straight cornmeal or a mix of cornmeal and flour, but I was in a pinch and used a seafood breading that we had. It gives a light, crispy crust, and now I use that straight or add a little more corn meal to it. I usually season the breading too, a little old bay, some pepper flakes, italian seasoning, etc.
Red Hot does sound good Yummmmm
Tried the seafood breader idea this morning... House-Autry with an egg wash, a drop of Frank's Red Hot at the table.

We tried both whole egg and just egg white and, while there was no discernible difference in flavor, it seemed that the egg white wash did not stick to the tomato slices as well as the whole egg.

Has anybody else tried these variations of egg wash?

Howard


Last edited by TheClaw; July 13, 2009 at 11:09 AM. Reason: added the picture
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Old July 14, 2009   #22
sarivers
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Have to say, The Claw's fried green tomatoes just keep getting better. They were steaming hot when we cut into them, tangy tasting, crispy on the outside, and oddly (but pleasantly) creamy on the inside. I like them with just a shake of salt after frying, but the Franks is good, too.

Looking forward to Tomatopalooza!

Mrs. Claw
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Old July 16, 2009   #23
veggie babe
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Welcome Mrs. Claw. It is so wonerful to have a hubby that cooks.

neva
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Old July 17, 2009   #24
Tormato
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Mr. & Mrs. Claw,

I do a double dip. First, coat with flour, dip in egg, and then coat again. The second coating doesn't have to be flour.

Gary
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