Quote:
Originally posted by bold_n_brazen
I would substitute cornmeal for the breadcrumbs, and replace the parmesean with garlic powder. That'll give it a more authentic southern flavor. Real southern cooks would fry it in bacon grease, but I agree that some kind of vegetable oil would be alright.
I like mine served with hot sauce and lemon.
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I use plain old white flour with a little corn meal, or, better, mas harina. Lemon is a good idea - you can throw a bit in the pan while frying. Another good oil choice is Crisco.
Make sure you get tomotoes that are just starting to get some color - those are the best, a little bit of a sharp taste and a little bit softer, but they still hold together. I haven't tried the parmesan bit, but will. In lieu of garlic powder, a couple of cloves in the oil works fine. Throw in a few herbs, too, if you like.
They aren't just southern. We ate them in upstate New York as a kid.
