drdawg said:You are so right, Thomas and Tiffany. New Orleans is rather famous for the rรฉmoulade sauce as well as many other French-style food fare. Mama's rรฉmoulade recipe' actually came from a NO restaurant famous for this sauce. I too use both flour and corn meal, but I just mix 50-50 in a brown paper bag, along with black pepper, salt, and red pepper. Sometimes, if I am brave, I'll throw in a measure of Creole spices. I dunk the sliced green tomatoes (only a max of 3/8" thick though) in egg batter, toss them in the paper sack, and just shake them up. I do the same for fried fish.
I love 'um.
critterologist said:The paper bag method sounds worth a try!
My favorite fried "green" tomatoes are actually ones with color just starting to break... cut them thick (1/4 to 3/8"), dunk in egg wash, then dredge in 50/50 flour/cornmeal with whatever seasoning appeals to me that day. I like them crispy on each side and cooked through in the middle.
Using partially ripe tomatoes gives a lot of extra flavor & sweetness... but they can't be more than half ripe, or they won't stay firm enough to flip & serve from the pan.