Serves: 5
Total Calories: 7
Slice tomatoes into approximately 1/8-inch rounds (2 or 3 slices equal 1 serving). Soak slices for one hour in enough milk to cover completely. Remove and coat generously with fish-fry. Pat fish-fry down on both sides of slices.
Put enough oil in skillet to cover bottom completely and generously, but not enough to lap over sides of slices. Heat oil in skillet to medium high. Oil is properly heated when a pinch of fish-fry sizzles, but does not burn. Add tomato slices in one layer so that sides do not touch. Salt and pepper the top sides. When coating is barely brown on bottom side, turn slices. Salt and pepper the top sides. Continue turning slices until coating is golden brown. Remove and drain on paper towels. Serve immediately.
Variations: Coating may also be made of 2 parts flour to 1 part fine-grind cornmeal. Finely grated Parmesan cheese and/or paprika may be added to coating.
This Fried Green Tomatoes recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.
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