2 green tomatoes, sliced about 1/2 inch thick
1 cup flour
2 eggs beaten with a little water added
2 cups Panko (Japanese) breadcrumbs
Creole remoulade (recipe below)
Season the flour and the tomato slices with salt and pepper. In a 3-step process, dredge each tomato slice in the flour, shaking of the excess, then into the egg, then the breadcrumbs. Bread all the tomato slices before you begin frying.
In a deep skillet heat about 2 inches of vegetable oil over medium-high heat. The ideal temperature for the oil is between 325-350 degrees. If you have a thermometer, use it. If not, wing it. If the oil is too cold, the tomatoes may be soggy. If it’s too hot the breadcrumbs will darken but the tomatoes will not be cooked. Fry the breaded tomatoes, turning once. You want a nice even golden brown color. Do them in batches and don’t overcrowd the pan.
Place cooked tomatoes on a cookie sheet, ideally with a rack so they can drain. Season with salt and pepper.
1 stalk finely diced celery
1/4 cup finely diced onion
1 cup mayonnaise
2 tablespoons ketchup
1 tablespoon Dijon or whole-grain mustard
1/2 teaspoon horseradish
2 tablespoons capers, or chopped dill pickles
1 teaspoon Worcestershire sauce
2 dashes hot sauce
Juice of 1/2 lemon
Salt and pepper, to taste
Mix all ingredients well and chill.
BLT Assembly: Toast the bread of your choice (I prefer Cuban bread). For each sandwich, stack two fried green tomatoes, 4 slices of crispy bacon, and some shredded lettuce. Top with Creole remoulade.
bacon recipe courtesy of: Patrice Knezevic, Daily Loaf: Creative Loafing Tampa's Blog, 1911 North 13th Street, Suite W200, Tampa, Florida 33605, July 12, 2010