Fried Green Tomatoes with Arugula Lime Salad

What do you do when your amazing father-in-law arrives at your doorstep with a case of large, perfect, farm green tomatoes?  YOU MAKE FRIED GREEN TOMATOES, OF COURSE!  We had tried making these once before and they were not so hot - the coating burned and/or fell off.   This recipe corrects for that with the perfect combination of cornmeal and flour in the coating, and most importantly removes all the liquid from the tomatoes before cooking.

We were eating this with blackened tuna with mango salsa. In an attempt to lighten up the tomatoes and add some freshness, we added arugula salad.  It turned out to be the perfect combination of salty and fresh.

Since we still have MANY more green tomatoes left, stay tuned for more Adventures of the Green Tomatoes!

Ingredients: 

• 1.5 lbs green tomatoes, sliced 1/4 inch thick
• 2/3 cup cornmeal
• 1/3 cup all-purpose flour 
• 1 1/2 tsp salt
• 1/2  tsp pepper
• 1/8 tsp cayenne pepper
• 2/3 cup buttermilk
• 1 large egg
• 2 cups peanut, vegetable, or canola oil

Directions:

1. Line a rimmed backing sheet with paper towels.  Place tomato slices on top and cover with another lay of paper towels.  Let sit for 20 minutes.  Press forcefully on tomatoes to get all the moisture out.
2. Process 1/3 cup of the cornmeal in a food processor until very finely ground (about 1-2 minutes). Combine processed cornmeal with the rest of the dry ingredients - remaining cornmeal, flour, salt, pepper, and cayenne pepper in a show dish.  Mix well.  
3. Whisk buttermilk and egg together in a shallow dish.
4. Dip each tomato slice in the buttermilk mixture and then dredge in cornmeal mixture, pressing firmly to adhere.  Transfer to clean backing sheet or plate.  Prepare another backing sheet with wire rack to use for 
5. Heat oil in a 12 inch skillet over medium-high heat until 350 degrees.  Fry tomato slices in batches. Fry each tomato 2-3 minutes per side, until golden brown.  Then transfer to wire rack.  Bring oil back to 350 and fry remaining tomatoes.
6. Serve! Or Top with Arugula Salad like we did and then Serve!

** We felt like the fried tomatoes needed some freshness and acid to brighten them up.  So, we topped them with a simple arugula salad consisting of arugula and lime dressing. Mr S. whipped up a quick and tasty lime dressing:  

1/4 cup olive oil

3 tablespoons lime juice

1/16 tsp garlic powder

1/8 tsp onion powder

1/8 tsp black pepper

1/8 tsp salt (more to taste)