FRIED GREEN TOMATOES with CRAYFISH - | Nashville News, Weather & Sports



Chappy's on Church / John Chapman

1 quart peanut oil
1 c milk
1 egg
4 c corn flour
2 T Chappy's Garlic Spice
2 t Chappy's Zydeco Spice
1 t pepper
5 green tomatoes, sliced 1/4  inch thick
Parmesan cheese to taste
Hollandaise sauce
1/4 pound cooked crayfish
2 T butter

5 egg yolks
1 pound of butter, cut into square pats
Juice of 1 lemon
1 dash cayenne

Heat oil to 350 degrees.  Dredge tomatoes in a wash of 1 cup milk and 1 egg whipped together and then in batter of corn flour, garlic spice, zydeco spice.  Repeat process again: "double dipping" tomatoes.  Fry tomatoes tomatoes in oil for approximately 2 minutes.  Place on paper towels to drain.  Saute crayfish in butter until crayfish are hot.  Place tomatoes on a platter and layer crayfish saute on top.  Ladle hollandaise sauce on top and sprinkle with Parmesan cheese.  Serves 4 - 6 .

For the Hollandaise Sauce:
Using either a double boiler, or a stainless steel pot or bowl placed over a pot of low boiling water, put egg yolks in - no whites - whisk yolks and add one pat of butter.  Add the juice of one lemon after pat melts.  Continue to whisk, adding butter one pat at a time, waiting for the one before to melt .  Add dash of cayenne.
Serves 8 - 10.

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