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½ cup of each Andy’s Red and Old South Fish Fry Mix
3 eggs, lightly beaten
½ cup of milk
5 medium green tomatoes, cut into 1/4-inch slices
Oil for deep-fat frying
- In two separate shallow bowls, place the fish fry mix in one bowl and egg and milk in the other. Dip tomatoes in mix, then in egg and milk wash; repeat this process twice
- In an electric skillet or deep-fat fryer, heat oil to 325°. Fry tomatoes, a few at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels. Sprinkle with salt. Serve immediately. Yield: 10 servings.