Fried Green Tomatoes have been a part of our summer eating for as long as I can remember. Every year, when the tomatoes get abundant enough that I can pick the green ones without feeling guilty, I start making them. Last week during the Handy Festival, while eating at Champy's Chicken in Muscle Shoals, we had some Fried Green Tomatoes. They were so good, I thought I needed to revise my recipe. I did a little research, and this is what I came up with. Starting from the left: 1/2 cup of plain flour; 1/2 cup of milk and an egg; 1/2 cup corn meal, 1/2 cup of bread crumbs, and, just to make it interesting, 1 Tablespoon Tony Chachere's Creole seasoning. Beat the egg and milk together, and mix the meal, bread crumbs, and seasoning. Slice some firm, green tomatoes that have been washed and dried. I usually use one tomato per person. Dip the tomato slice in the flour, then in the egg/milk mixture, making sure you cover it ...
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