If you've spent even 5 minutes in any part of the 'Deep South', then you know they love them some fried green tomatoes! Being a New Englander, fried green tomatoes are not something we had...ever. Mainly because it's damn near impossible to find green tomatoes at the grocery store.
Just ask my poor mother. She loves FGT, but just can't seem to find the little guys in any of the grocery stores in town. We don't know if it's because they never get them in, or if they do get them, but they sell so fast that they're always gone by the time she gets there...who knows?
A shame...and I feel for her, I really do. But fortunately for me Charleston has an abundance of green tomatoes, and I like to buy them, fry them up, and make things like this sandwich so I can take photos and torture my mother with them. Usually, she's not amused :)
As I'm sure everyone knows, BLT's are traditionally served on toast...I had every intention of making this sandwich on toasted Italian bread, but I had just purchased some amazing fresh-baked onion rolls from Publix, so I went with that instead. Also, here in the south, FGT are generally served with remoulade sauce (that's a link to Emeril's recipe if you're interested in making it). I definitely would have used that to spread on my bread, but I really didn't feel like making it, so I used mayo instead...just as good (and a lot less spicy. Most remoulade sauce has quite a kick to it).
Also, while I have made my own FGT before (using Paula Deen's super-simple recipe), I found this wonderful Gullah Gourmet FGT mixture that's made here in Charleston that I LOVE...
...so I've been using that (they sell it at the NEX, so I have all kinds of yummy Gullah mixes!). Making your own coating is simple though, and Paula's recipe really is awesome.
Ok guys, that's all for now! Hope you're having a great day and Mom...this one's for you! (hehehehehe)
'Fried Green Tomato BLT'
Source: Living in the South
2 firm green tomatoes, sliced 1/4 inch thick
2 cups vegetable oil, for deep-frying
1 cup buttermilk (regular works fine too)
2 cups self-rising flour
2 tablespoons black pepper
4 slices of bread (your preferred type)
6 strips of cooked bacon
**Optional remoulade sauce in place of Mayo)
1. In a large skillet, fry your bacon (if you're using pre-cooked bacon, which I recommend, then just heat it in the microwave for 10-15 seconds). Set aside.
2. Lay sliced tomatoes out on a paper towel and sprinkle with salt. Heat the oil in a deep skillet over medium-high heat.
3. Place the buttermilk (or regular milk) in a shallow dish. In another shallow dish mix together the flour and the pepper. Dip the tomato slices first in the buttermilk, then coat both sides in the flour mixture. Fry until golden brown on both sides (about 2-3 minutes per side). Remove from pan and place on a paper-towel to drain.
4. Toast your bread and smear both sides with mayo (or remoulade sauce). Top with lettuce, 3 strips of bacon and two slices of fried tomatoes. Enjoy!