Fried Green Tomatoes With Comeback Sauce Recipes

Steps:

• Line a baking sheet with waxed paper.
• Beat eggs and water in a shallow bowl. Place flour and cornmeal in 2 separate shallow bowls. Season cornmeal with salt and pepper.
• Dip each tomato slice into flour, then dip into egg mixture. Press tomato into cornmeal mixture, shaking off excess. Transfer tomato to prepared baking sheet. Repeat with remaining tomato slices, arranging tomatoes in a single layer.
• Heat about 1/4 inch canola oil in a large skillet over medium heat until oil begins to shimmer. Fry tomatoes in batches until golden and crisp, 3 to 4 minutes per side. Drain on paper towel-lined plates. Repeat with remaining tomatoes.

Steps:

• Slice tomatoes 1/2 inch thick. Discard the ends.
• Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
• In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.

Steps:

• Make the remoulade sauce:.
• Combine mayonnaise with chopped egg, capers, pickle, parsley, and hot sauce. Taste for seasoning and refrigerate.
• Dredge each tomato slice in flour that has been mixed with celery salt and garlic powder, if using, then eggs, then bread crumbs, pressing the bread crumbs so they'll stick.
• Fry in small batches over low-medium heat(325*F.), until they feel tender when tested with a fork.
• Season with salt, and serve immediately with the remoulade sauce. Enjoy!

Steps:

• First, cut your tomatoes at 1/8 inch and lay out to dry -- I lay down paper towel and then place tomatoes on a cooling rack and then layer more paper towels on top. THIS STEP IS VERY IMPORTANT!
• While tomatoes are drying, mix together flour, black pepper, Italian seasoning, and cayenne pepper.
• Dip tomatoes slices into egg and milk mixture and then coat with flour and seasoning mixture.
• Place in a hot skillet with oil and fry for about 3 minutes on both sides or until browned.
• I usually place them back on the cooling rack so they don't get soggy when they are finished.
• Serve immediately!