Whistle Stop brand Fried Green Tomato Batter Mix
kosher salt for sweating them
Tony Chachere’s Creole Etouffee Mix
1 pound of crawfish tails
a diced tomato
a handful of parsley
green onions from garnish
Choose “Green” or slightly blushing tomatoes that are still very firm. Slice tomatoes about 1/4″ thick, sprinkle with salt and drain on paper towels. Cover the salted tomatoes with another double layer of paper towels for about 20-30 minutes or so. For my etouffee, please don’t be disappointed, but I used Tony Chachere’s Creole Etouffee Mix and a pound of frozen crawfish tails. I have another recipe that takes about 3 hours babysitting an etouffee, but this mix only takes about 10-15 minutes! I rinsed my pound of crawfish tails about a dozen times in clear water. I like to remove every bit of fat that I can. To make that etouffee mix “mine,” I added a diced tomato, some parsley, additional seasoning, and sliced green onions from my herb garden. It thickens nicely in about 10 minutes on a simmer. I used about 1 1/2″ canola oil in my black iron skillet (a MUST have for any Southern cook!). The oil needs to be between 325-350 degrees. I like to use a candy thermometer. My batter comes from a mix, too! (Are ya’ll disappointed?) I used the Whistle Stop brand Fried Green Tomato Batter Mix. It’s foolproof! Dip the tomato slices in the batter and drop in the hot oil immediately. Fry until golden brown on each side. That takes maybe a minute or two. Drain the fried tomatoes on papertowels and sprinkly immediately with salt (or whatever seasoning you prefer). Serve the hot etouffee over the fried green tomatoes and garnish with thinly sliced green onions.