Guest Author - Sandie Jarrett
This classic dish is best made with homegrown tomatoes, picked while still very firm and just before turning red. Top warm slices with lemony aioli or remoulade.
4 green tomatoes, sliced a smidge less than 1/2-inch thick
1/2 teaspoon dried Cajun Spice blend (or salt & pepper)
1/2 cup flour for dusting
2 eggs, beaten
1/2 cup cornmeal
Oil for frying (olive, safflower, vegetable, etc.)
Put the flour, beaten eggs, and cornmeal in separate dishes. Pie pans work well for this. Add the Cajun Spice blend to the flour and mix well.
Heat about 1/4 inch of oil in heavy skillet over medium high heat. There should be enough oil in the skillet to cover about half of the tomato slice. Do not allow oil to smoke. If it does, remove from heat for a few minutes.
Put several paper towels on a plate or baking sheet. Set aside. Set oven to warm (about 180 degrees). As each batch is fried, transfer to paper towel covered plate or baking sheet and place in over to keep warm.
Dust 3 – 4 tomato slices on both sides lightly with the flour mixture. Dip in beaten egg, letting excess drip off. Coat both sides well with cornmeal.
Fry 3 – 4 of the coated slices at a time in hot oil until brown on one side, about 3 – 4 minutes. Do not over load the pan with tomatoes because they will cool the oil down too much. Turn over and brown the other side. Remove from oil and transfer to paper towel covered baking sheet or dish. Place in warm oven until all batches have been fried.