Fried Green Tomatoes |

Before a few days ago, I had never tried a fried green tomato in my whole life. I’ve always thought they have sounded a bit mysterious, and quite frankly I wasn’t sure that I would like them. Boy, was I wrong! They are different from what I was expecting. A bit of tanginess housed in a crispy outer shell. Yum! The recipe I am sharing with you today was made even easier by the box of fish fry coating that was open in the cupboard that I needed to use up.

A seasoned cornmeal mix could easily be whipped up, but why do that when there is a perfectly seasoned one already made?! Feel free to use your own cornmeal/seasoning mixture, favorite fish fry mixture {or whatever you happen to have in the pantry}!

I know that it is the beginning of November right now, and I debated on whether or not I should make a post about these fried green tomatoes now, or wait until early next summer when people have plenty of green tomatoes before they start to ripen up with the heat. You see, we did a tomato and pepper rescue a couple of weeks ago when out of nowhere it started to snow ALL DAY here in our part of Kansas! Granted, I know that most people in the Midwest still aren’t actively harvesting tomatoes in mid/late October, but I figured if we had a plethora of these green guys to be used up surely someone else out there has a bounty they would like to use up in some way as well…so that factor made my decision for me. So, here you go…read on and if you are one of the lucky ones to have these green globes right now, fry some of them up and enjoy! -Shelley

Fried Green Tomatoes
*This recipe can easily be halved. As written, it served about 8 people as a side.

6 Green tomatoes, cut into about 1/3″ slices
1 c all-purpose flour – 1 bowl
2 eggs, whisked & mixed with 1 c milk – 1 bowl
Fish Fry Seasoning {I used “Louisiana” brand} – 1 bowl
Skillet for frying
Oil for frying, about 1/2″ deep in the skillet

In a small bowl whisk the eggs. Add milk to eggs and mix together well.

In another small bowl place the 1 cup of flour.

In another small bowl place the fish fry seasoning.

Next, slice the green tomatoes into about 1/3″ slices.

Heat oil in skillet on medium-high heat, until it reaches about 375 degrees.

Start by dredging a tomato slice into the flour, evenly coating both sides…

Next, dip in the egg/milk mixture…

Then, dip in the fish fry mixture, making sure to evenly coat all sides again…

Place in hot oil and repeat process until pan is filled. Cook until golden and crispy on one side, flip and cook until golden and crispy on the 2nd side.