Saturday, June 4, 2011


GC’s fried green tomatos.

Two Styles:


Slice green tomatos about a quarter inch thick. Fry them in bacon drippings. Make sure there’s enough fat in the pan to near cover them. When they get a brown edge and are cooked through drain in paper towels. Salt and pepper ‘em and eat ‘em.


Whip up a couple of eggs with salt, pepper, garlic powder and drag quarter inch green tomato slices through the mixture. Dredge the egged slices in a prepared fish or chicken coating (I like Zaterain's) or a mixture of fine corn meal and white flower with some herbs and spices. Deep fry the green tomato slices in very hot peanut oil until golden brown. Drain on paper towels and serve with remoulade sauce.

Remolaude Sauce

2 cups of mayonnaise
2 tablespoons Creole mustard (or any piquant mustard)
1 small grated onion
3 goodly tablespoons prepared horseradish
2 tablespoons of catsup
a liddle salt
Juice of one lemon
A dollop of Worcestershire sauce
Several grinds of fresh black pepper
a bit of cayenne (quarter teaspoon)
a coupla shakes of Tabasco sauce

Mix ingredients well. Chill. Serve over deep fried green tomatos. It’s also good with cold shrimp, cold ham, or roast beef. Leftover sauce can be jarred and stored in the refrigerator.

No comments: