Anatomy of a Classic: Fried Green Tomatoes

(Page 2)
Johnny Autry

Fried Green Tomatoes

4 to 6 green tomatoes, sliced

2 cups buttermilk (old-fashioned whole buttermilk that still has fat in it) mixed with 2 large eggs

2 cups White Lily (self-rising) flour mixed with 1 cup stone-ground (medium) cornmeal,
½ tsp. garlic powder, ½ tsp. onion powder, generous pinch of salt, and freshly ground black pepper

2 cups canola oil mixed with
1 cup (2 sticks) unsalted butter
(or 1 cup canola oil, 1 cup butter, and 1 cup pork fat)

Place sliced tomatoes in colander. Salt lightly, and let sit for about 5 minutes to help draw out moisture. Rinse under cool water and pat dry with paper towels.

Working one at a time, completely coat each tomato slice in the wash and then in the dredge, gently shaking off excess.

In a cast-iron skillet over high heat, bring butter and canola oil to 350ºF (use a candy thermometer). Reduce heat to stabilize. Working 3 slices at a time, fry the tomatoes until golden brown, turning only once (about 3 to 4 minutes total cooking time). Use a spatula to flip the tomatoes away from you so you don’t get splashed. Transfer each batch to drain on brown paper bags.

Kevin CallghanMeet the Chef
Kevin Callghan
Charlotte, North Carolina
Current restaurant:
Acme Food & Beverage Co. (Carrboro, North Carolina)
On the menu:
Smoked local pork belly with collard greens and bread and butter pickles made from summer squash
Guiding principle:
Food is a story, and the restaurant’s most important job is to tell that story.
His ride:
Drives a thirty-year-old Chevrolet pickup

Illustration by Lara Tomlin