- 3 green tomatoes
- 1½ cups oil
- 1 cup flour
- 1 tbsp chopped basil
- 1 cup seasoned Italian bread crumbs
- 1 cup milk
- 1 egg
- 1 cup water
- salt and black pepper to taste
- Louisiana Gold pepper sauce
In a 10-inch cast iron skillet, heat oil to 350 degrees F. Slice
tomatoes ½-inch thick and drain on a paper towel. Season
flour with salt and pepper. Add chopped basil to the bread crumbs.
Prepare egg wash by combining milk, egg and water. Blend well using
a wire whisk. Season to taste using salt, pepper and Louisiana Gold.
Dredge tomato slices first in flour, next in egg wash and finally
in bread crumbs. Pan fry, a few at a time, until golden brown on
each side. Remove and drain well. Eat as a salad topped with a remoulade
or tartar sauce.