Fried Green Tomatoes W/Shrimp Remoulade

• 4 green tomatoes
• 1 12 cups oil
• 1 cup all-purpose flour
• 1 tablespoon basil (finely chopped)
• 2 tablespoons parmesan cheese (grated)
• 1 teaspoon oregano (crushed)
• salt
• black pepper
• cayenne pepper
• 1 cup milk
• 1 egg (beaten)
• 1 cup water
• Tabasco sauce (to taste)
• shrimp remoulade sauce
• romaine lettuce (shredded)
• 3 tablespoons fresh chives (chopped)

1. Heat oil in a cast-iron skillet till hot but not smoking (about 350F).
2. Slice the tomatoes about 3/8" thick & pat them dry w/paper towels.
3. Season flour w/salt, pepper & cayenne.
4. Add the Parmesan, oregano & basil to the bread crumbs & mix thoroughly.
5. Mix milk, egg & water & combine w/a wire whisk to make an egg wash.
6. Season the egg wash w/salt, pepper & hot sauce.
7. Using the classic 3-step method, dredge the tomato slices in flour (tap excess from slices), then dip in the egg wash & then coat thoroughly w/the breadcrumbs.
8. Pan-fry tomatoes (being careful not to crowd the pan) till golden brown on ea side (do in batches if necessary).
9. Drain well on several layers of paper towels.
10. For ea serving, place Romaine lettuce on a salad plate, about 3 slices of tomato, then top w/the shrimp remoulade.
11. Garnish w/chopped chives & serve immediately.
12. NOTE: There are several recipes for fried green tomatoes & shrimp remoulade here on RZ, but none I found that combine them as they do in this New Orleans dish.

green tomatoes, oil, flour, basil, parmesan cheese, oregano, salt, black pepper, cayenne pepper, milk, egg, water, tabasco sauce, shrimp remoulade sauce, romaine lettuce, fresh chives

Taken from www.food.com/recipe/fried-green-tomatoes-w-shrimp-remoulade-169732 (may not work)