We visited a very country restaurant in charlotte a few weeks ago and picked fried green tomato for a appetizer. And i've had it once in NY before, and didn't care for it and that's probably because its a southern dish and shouldn't be cooked by a new yorker ...
But this time everything was perfect, the tomato was crunchy but soft and not soggy at all... just delicious... so here i am, trying to duplicate the same dish. I think i got pretty close.
2-3 firm green tomatoes cut to 1" thick slices
salt and pepper to taste
1 cup of milk
1 cup of flour
1 cup of bread crumbs
2-4 teaspoons of olive or vegetable oil
As every vegetable that holds a lot of water(i.e. tomato, zucchini, eggplant) the trick is to lay your veggie slices in a platter and sprinkle salt over them, after about 10-15 minutes you will have lots of water in the plate, drain that with a paper towel and your veggie is ready to be breaded and fried.
Set 4 separate bowls in your counter with the milk, flour, beaten eggs and bread crumbs in that order.
Heat the oil in a large frying pan.
Dip the tomato in milk, then flour, then egg, then bread crumbs. Set each tomato in the pan not crowding them.
Cook them in batches for about 2 minutes per side over medium heat. Serve them hot, but they also taste really good a few hours later at room temperature.