Serves 4 to 6
2 large eggs
Coarse salt and freshly ground black pepper
3/4 cup corn flour Zatarain’sTM Fish Fry (See Links)
1 cup peanut or canola oil
4 to 6 medium firm green tomatoes, cored and sliced 1/4-inch thick
Makes 1 pint
1 cup mayonnaise, preferably homemade 1/4 cup salad oil
1/4 cup chili sauce
1/4 cup ketchup
1 tablespoon Worcestershire sauce
1 teaspoon yellow mustard
1 teaspoon freshly ground black pepper 1 teaspoon hot pepper sauce
1/4 teaspoon hot paprika
1 small white onion, grated
2 cloves garlic, minced
In a shallow bowl, beat the eggs and season with salt and pepper. Combine the corn flour and flour in a pie pan or shallow dish and season with salt and pepper. Line a sheet pan with paper towel or paper grocery sack and place a wire rack over the paper and set it near the stove-top.
Heat the oil in a large, heavy, deep, skillet over medium heat to 375° or until a tiny pinch of the corn flour mixture sizzles mightily when dropped in the oil.
Working with a few slices of tomato at a time, sprinkle each side with salt and pepper. Dip each slice in the egg allowing excess egg to drip back into the bowl. Dredge each slice in the corn flour mixture making sure to coat evenly, pressing the tomato slice into the coating to make sure it adheres. Place each slice into the hot oil. Fry the slices for 3 minutes turning once until golden brown on each side. Remove the tomatoes to the wire rack to cool.
In a food processor or blender, combine the mayonnaise, oil, chili sauce, ketchup, Worcestershire, mustard, pepper, hot pepper sauce, paprika,onion, and garlic. Process until smooth. Store in the refrigerator for upto 1 week.
Note: To lean this dressing more toward Thousand Island, add 2 chopped hard-boiled eggs and 1 tablespoon chopped capers or sweet pickle relish