Fried Green Tomato Blt Recipe

Prepare and season tomatoes

Slice green tomatoes into 1/2"–3/4" rounds. Lay on paper towels and lightly salt both sides. Let rest 10 minutes, then pat dry with paper towels to remove excess moisture.

Make dredging stations

In a shallow bowl or plate combine all-purpose flour, 1/2 tsp kosher salt, 1/4 tsp black pepper, paprika, and cayenne (if using). In a second bowl whisk eggs with milk until combined. In a third bowl mix cornmeal and fine cornmeal with a pinch of salt and remaining 1/4 tsp black pepper.

Dredge tomatoes

Working one slice at a time: coat tomato in flour mixture, shake off excess; dip into egg wash, letting excess drip; press firmly into cornmeal mixture to fully coat. Place coated slices on a wire rack while heating oil. Repeat until all slices are coated.

Fry tomatoes

In a heavy skillet (cast iron preferred) add 2 cups vegetable oil and heat over medium-high until oil reaches 350°F (175°C) or a piece of bread sizzles immediately. Fry 2–3 tomato slices at a time (do not crowd) for 2–3 minutes per side, until golden brown and crisp. Use a slotted spatula to transfer to a paper towel-lined plate. Lightly season with a pinch of salt while hot. Keep warm on a rack in a 200°F (95°C) oven if making ahead.

Cook bacon

While frying tomatoes, in a separate skillet over medium heat cook applewood smoked bacon until crisp, about 6–10 minutes, turning occasionally. Transfer to paper towels to drain, then keep warm in the oven with tomatoes or chop into halves if desired for assembly.

Toast bread and assemble mayo

Spread butter on one side of each bread slice and toast in a skillet or on a griddle until golden. Spread about 1 tablespoon Duke's mayonnaise on the untoasted side of 4 slices (adjust to taste). If using ripe red tomato for contrast, slice 4 thin rounds and lightly salt.

Assemble FRIED GREEN TOMATO BLT

On each mayo-spread slice place 2 large lettuce leaves, 2–3 fried green tomato slices (stacked), 2 slices of crisp applewood bacon (or 3 halves), and a slice of ripe red tomato if using. Top with remaining bread slice, buttered side out. Press gently, cut in half, and serve immediately alongside shoestring fries.

Rinse julienned potatoes under cold water until the water runs clear to remove excess starch. Pat very dry with a clean kitchen towel or paper towels.

Heat 1 cup vegetable oil in a medium skillet or fryer to 350°F (175°C). Fry potatoes in small batches for 2–3 minutes until pale golden and crisp. Remove with a slotted spoon to paper towels and immediately season with fine sea salt. Keep warm and serve alongside the sandwiches.