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Recipe: Buckhead's Fried Green Tomatoes with Mustard Mayonnaise

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BUCKHEAD'S FRIED GREEN TOMATOES

1 bag fish and chips batter mix, such as that made by Weisenberger Mills
1 cup panko breadcrumbs
3 green tomatoes, sliced about 3/8-inch thick
1 cup seasoned flour
1 cup vegetable oil
Mustard Mayonnaise (recipe follows)

Prepare the fish and chips batter mix according to package directions in a shallow bowl. Place panko breadcrumbs in another shallow bowl.

Coat sliced tomatoes with seasoned flour on both sides. Dip each floured slice in the batter mix and let excess batter drain off before coating with the breadcrumbs. Place crumb-coated tomatoes on a plate and set aside to rest at least 15 minutes.

In a heavy skillet, heat an inch of vegetable oil over medium-high heat to 350 degrees F on a candy thermometer. Fry tomatoes in batches. Do not crowd the pan. Brown tomatoes nicely on both sides. Drain on paper towel.

Serve with mustard mayonnaise.

MUSTARD MAYONNAISE

1/2 cup mayonnaise
1/2 cup Dijon mustard

In a bowl, whisk together the mayonnaise and the Dijon mustard.

Makes 12 to 15 slices
From: Courier-Journal.com, C-J Recipes Request and Share by Ron MiKulak, January 6, 2011
MsgID: 1436481
Shared by: Halyna -- NY
In reply to: ISO: Buckheads sauce for fried green tomatoes
Board: Copycat Recipe Requests at Recipelink.com
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