Fried Dinner

IMG_4642

You might think these fine, fresh green tomatoes look awfully healthy to have been a fried dinner. Worry not, they soon, looked a good deal like their mates, the fishies.

IMG_4648Oh, that’s better, a much more accurate shot of my fried dinner.

Once you get the oil going, it just seems like you might as well through everything in, right?

And really, what two foods are better to fry up than fresh local smelt from our local Asian market and a few of the green tomatoes from my garden that I’m beginning to suspect have no plans of ever turning red. For the record, I got 1 beautiful tomato, 3 that I caught after a rainstorm that had just split and were pretty good. There is about 20 still green on the vine though.

Moving along, I have no specific recipe for frying, but would love to offer a few hints, some of which you’ve probably heard before, others which you might not have.

-Set up two plates, small, with rims and one bowl First the bowl gets flour, one plate gets one egg, whisked, last plate gets breadcrumbs/panko/flour
-completely dry whatever you are frying, line it up next to the bowls
-heat oil in a medium skillet–you know it is ready when you put a wooden chopstick in and touch the bottom, you see bubbles coming up.
-if you are dexterous with chopsticks, I’ve found them to be the best tool, otherwise, try metal tongs
-coat all the item in the flour
-using your left hand, take one item, dip into the egg, then toss into the panko
-using your right hand, coat it in panko, remove and drop gently into the oil
-do this a few more times till you have a full pan of 4 or 5, depending on the size
-Take a break while they cook, wash the egg off your hand and have the chopsticks at the ready
-when you start to see brown around the edge, flip it over
-another minute or so, and pull it out, resting it on paper towels
-from high above, sprinkle salt on top
-Repeat with as many batches as you need.

There you have it. Easy frying, and it works for everything.

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2 Responses

  1. Mmmm fried. We are on the same page, check out my FGT’s on Serious Eats – we even wrote out the same breading procedure ;). What did you for sauce if any?

  2. This was a decent tomato year for me. Heirloom varieties did poorly, big boys and cherres did fine.

    Chopsticks are great for both battering and frying. I did fried chicken last week (in shortening, gotta respect the southern roots). Marinate in buttermilk overnight, then I hit it up with this seasoning mix before flour->eggs->panko:

    1 1/2 tbs. paprika
    1 tbs. black pepper
    1 tbs. salt
    1/2 tbs. parsley
    1/2 tbs. thyme
    1 tsp. sage
    1 tsp cayenne
    1 tsp garlic powder
    1 tsp five spice powder
    1/2 tsp ground coriander
    1/2 tsp mustard

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