00:00a little bit crispy, a little bit bitter, and a lot of it good. So y'all tonight we're making
00:05some
00:06fried green tomatoes, southern classic. First start off with a tomato and give it a quick slice.
00:12You're looking for about a quarter inch to half an inch thick slices and as many as you can get
00:18out of one tomato I guess. Then the next thing you're going to need is a three-stage breading
00:22procedure which is going to be some seasoned flour, heavily seasoned flour, some egg wash,
00:28but use buttermilk if you got it, if not regular milk will suffice, and then some cornmeal for your
00:34final step instead of breadcrumbs. Now you can use breadcrumbs if you want but the way I've always
00:40had it in a traditional way at least from what I've seen is with cornmeal. And you can add a
00:46little
00:46bit of flour in there just to go ahead and thin it out just a tad to where it's not
00:50so heavy crunch,
00:51it's just mostly.
00:59And all you need to do is lightly flour, dredge it in egg wash, and then run it through your
01:05cornmeal.
01:16Now you're going to fry your tomatoes in a medium-high heat oil and what you're looking for is as
01:21soon
01:21as you put them in there you have bubbles coming off the side.
01:36And just like that, fried green tomatoes. Again, it's Southern Classic. I paired it with roasted red
01:41peppers and a little bit of herb goat cheese because I think it just comes out. But as always, we
01:47got to
01:47trust our sous chef who is staring unusually hard at the green tomatoes. What do you think? Give it a
01:55try?
02:02What do you think? Good. Good? Again, simple, Southern, fried. What more can you ask for?
02:11Sous chef Henry, you want to take us out? If you like what we saw here, hit like, subscribe,
02:14and comment down below and repost and follow us. And now that you know another recipe,
02:18another Southern recipe, go out and conquer the kitchen.
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