Fried Green Tomatoes

I grew up on Virginia's Eastern Shore, the southern tip of the Delmarva peninsula, situated between the Atlantic Ocean on the east and the Chesapeake Bay on the west. We fried everything back then; everything, that is, but green tomatoes, which is pretty amazing considering that farmers' summer fields of tomatoes were literally everywhere. I first heard of fried green tomatoes when the movie of the same name opened, and I remember thinking, "People don't really eat those things, do they?" Well, of course they do. Here's my twist on this Southern delicacy!

Russell's Fried Green Tomatoes
3 or 4 unripe green tomatoes, about 2 1/2 inches in diameter
Kosher salt
1/2 to 1 cup Russell's Breading Mix (recipe follows)
1/2 cup all purpose flour
1 egg
1/4 cup buttermilk
Canola oil
Best Cocktail Sauce (recipe follows)

Cut green tomatoes into 1/2 inch slices and lay them on a double thickness of paper towels. Sprinkle lightly with kosher salt--about 1/2 teaspoon total. Let stand 20 minutes. The salt will not only season the tomatoes but will also help drain some moisture from them.

You will need a flat, shallow pan (a quarter sheet pan is perfect), two plates and one shallow bowl. Sprinkle breading mix lightly--1 or 2 tablespoons should be plenty--across surface of pan. Place flour on one plate and about 1/2 cup breading mix on another plate. In the shallow bowl beat the egg and whisk in the buttermilk.

Dredge a tomato slice in flour, coating well but shaking off excess. Dip into egg mixture and then in the breading mixture. Press to coat. Turn and coat the other side with breading mix. Place on sheet pan. Repeat until all tomato slices are breaded adding breading mix as needed.

Add oil to a depth of about 1/8 to 1/4 inch in a large skillet. Heat on medium-high until just starting to smoke. Reduce heat slightly and add tomato slices, but don't crowd them. Work in batches if necessary. Fry until golden brown; flip and fry until other side is golden brown, about 3 minutes each side. Remove from oil and drain on paper towels.

Serve piping hot with Best Cocktail Sauce (or a good commercial cocktail sauce such as Crosse and Blackwell or Trader Joe's) for dipping.

Russell's Breading Mix for Seafood and Vegetables
8 ounces (weight) yellow corn meal (a little more than 1 ½ cups)
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons white pepper
2 teaspoons black pepper
2 teaspoons fine sea salt or table salt*
1 teaspoon dried thyme
½ teaspoon celery seeds

Combine all ingredients in a large, lidded container and shake well. Store in a cool, dark pantry for several months, or freeze. (No need to defrost before using.) Makes about two cups.

*This amount of salt makes for a lightly seasoned breading mix to take into account for food that might already be brined or salted. Increase or decrease salt in the mix as desired.

Best Cocktail Sauce

1/2 cup ketchup

1/2 cup chili sauce (such as Heinz)

1/4 cup prepared horseradish

2 teaspoons fresh lemon juice

1 teaspoon Worcestershire sauce

1/2 teaspoon Sriracha*

Combine all ingredients in a jar or bowl and mix well. Chill. Keeps for several weeks in the refrigerator.

*Sriracha is a fiery, garlicky hot sauce found in the Asian section of many supermarkets. There is no substitute for its flavor, but for the heat you can use any hot sauce available, to taste.