FRIED GREEN TOMATOES FROM THE CRAZY FISH SHACK

FRIED GREEN TOMATOES

This are so amazing that I ate way to many and fell off grid!  While on holiday in Florida we found a lovely old wonky wooden Crazy Fish Shack by the side of the road in Lake Wales, Orlando, the shack has some of the best ever fried green tomatoes I have ever eaten, they were fried perfectly in a crispy seasoned flour, then finished with a with a great spicy seasoned dusting.  The crispy coating and gorgeous crisp green fried tomatoes just belong together, so as soon as I got home these were one of the first things I wanted to cook, and they tasted fantastic, thanks to the chef's from the Crazy Fish who were great and gave me their family recipe for dredging and seasoning, which I now get to share with you guys, hope you enjoy these as much we have, these are another family favourite.

INGREDIENTS

(side order for 4)

6 green tomatoes

FOR THE SEASONED FLOUR

300g all purpose flour

100g fine cornflour

1 tsp salt

1/2 tsp ground white pepper

1/2 tsp ground black pepper

pinch cayenne pepper

pinch cumin

2 eggs beaten

500ml buttermilk

2ltr ground nut oil

SEASONING

1 tsp salt

1 tsp black pepper

1/4 tsp cayenne pepper

1 pinch garlic powder

1 pinch celery salt

1 tbsp fine fine chopped coriander

Standard set up for (naughty) gorgeous crispy American fried food, take your three shallow bowls place the buttermilk in one, the beaten egg in one and the flour with all the seasoning in the final bowl.  Slice the green tomatoes around half the thickness of pound coin (3ml), you should get 6-8 slices per tomato.  Lay on paper roll and pat dry, this is important as it will help the dredging set on the tomatoes.

Heat the oil to 190-200 degrees, place a plate at the end of your three bowls, then take a slice of green tomato, dip in the buttermilk, then the flour, bash off excess flour, then dip in the beaten egg then the flour again and tap off any excess, gently lay on the plate while you repeat the dipping and coating with the rest of the sliced green tomatoes.  When ready gently drop into your hot oil, don't overload the fryer as this will give you a soggy fried tomato, best to fry in small batches, once fried remove and place on paper roll to soak up any excess oil, then sprinkle generously with your seasoning, sprinkle with the fine chopped coriander and serve immediately with a lovely dip, I love a spicy mayonnaise dip with a hint of lime.