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Craig Claiborne, in his New York apartment in 1990
A Tribute to
La Belle Cuisine
Produce [Tomatoes] in a Public Market...
Buy This at Allposters.com
from the introduction to Southern Cooking:
"Nothing rekindles my spirits, gives comfort to
my heart and mind,
more than a visit to Mississippi... and to be regaled as I often have
been, with a platter of
collard greens, fresh
corn on the cob,
sliced tomatoes with French dressing... and to top it
all off with a wedge of freshly baked
Fried Green Tomatoes
by Craig Claiborne, 1987, Times Books/
2007 Univ. of Georgia Press
Yield: 4 servings [You may want to double this recipe!]
1 1/2 pounds green tomatoes
Tabasco sauce to taste
6 tablespoons flour
6 tablespoons cornmeal
Coarse salt to taste, if desired
Freshly ground black pepper to taste
1/2 teaspoon cayenne pepper [or to taste]
3/4 cup peanut or vegetable oil, approximately
1. Cut the tomatoes in slices about 1/4
inch thick. Sprinkle the slices
2. Combine the flour and cornmeal with salt, black pepper, and
pepper. Put in a plastic bag. Add the tomato slices, a
few at a time,
toss to coat with the four mixture. Shake
off the excess.
3. Heat about 1/4 inch of oil in a skillet and fry the tomatoes, adding
a few at a time, without overcrowding, until golden brown
on each side.
Drain on paper towels.
4. Serve immediately. If kept, the tomatoes will turn soggy.
We highly recommend serving these beauties
Some folks opt for Louisiana
Mr. Claiborne would approve!
Featured Archive Recipes:
The Tantalizing Tomato
Craig Claiborne's Tomato
Index - Craig Claiborne Recipes
Index - Vegetable Recipe Archives
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