Fall is in the air and the Cherokee purple tomato plants are browning and dying although still supporting a second crop of fruits. It seemed the perfect time to make a batch of fried green tomatoes. All that was needed was some Louisiana fish fry and some bacon.
The tomatoes were dipped in an egg/milk mixture with a dash of salt and pepper, dredged in the Louisiana fish fry and fried in bacon grease. After draining and cooling the fried green tomatoes were placed on a bed of baby arugula and served with a remoulade. The tomatoes were a but tangy under the thin coating of batter. Just as they should be. Very yummy.