FRIED GREEN TOMATOES RESTAURANT RECIPES

Steps:

• Slice tomatoes into 1/4-inch slices and set aside.
• Combine cornmeal, flour, salt and pepper in a shallow dish.
• Pour buttermilk into a bowl and add some of the tomatoes, being careful not to stack.
• Remove slices from bowl and let excess buttermilk drain off.
• Dip slices into cornmeal mixture.
• Repeat until all slices are coated.
• Fry in 1/2 inch of hot oil until brown, turning once to brown other side.
• Place in a colander to drain.
• Serve hot.
• Serves 5 to 6.

Steps:

• In a medium bowl, season the flour with salt and pepper. Put the eggs in another medium bowl and toss the bread crumbs and grated Parmesan in a third bowl. Dredge the tomato slices in the flour, then coat them in the egg, letting any excess drip back into the bowl. Coat in the bread crumbs, pressing to help them adhere.
• In a large nonstick skillet, heat the olive oil until shimmering. Add the breaded tomatoes in a single layer and cook them over moderately high heat, turning once, until deeply golden and crisp, 5 to 6 minutes. Transfer the tomato slices to paper towel–lined plates. Sprinkle with salt and Old Bay and serve immediately with hot sauce.