What you'll need:
- 4 large green tomatoes
- 2 eggs
- 1/2 cup milk
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1/2 cup Panko bread crumbs
- 2 teaspoons coarse salt
- 1/4 teaspoon black pepper
- Kinloch Pecan Oil for frying
- Seasoned boiled spring (Optional)
Directions:
Slice tomatoes 1/2" thick and drain on paper towels. Whisk eggs and milk in a medium bowl. Scoop flour onto a plate. Mix cornmeal, breadcrumbs, and seasonings on another plate. Dip tomatoes into flour to coat. Dip into milk and egg mixture. Dredge in bread crumbs. In a large skillet, pour 1/4" to 1/2" pecan oil over medium heat. Place in batches of 4 to 5 depending on skillet size. Tomatoes should not touch. When brown, flip to the other side. Drain on paper towels. Serve as a side dish or: Serve on top of Boston Bibb lettuce with Kinloch balsamic vinegar. Top with remoulade sauce and shrimp.
Tips:
Using an iron skillet is best. We like Louisiana Fish Fry brand remoulade sauce.