Chef Freddy and Fred the Hammer share this weeks tip on fried green tomatoes

RECIPE
5 LARGE GREEN TOMATOES (CHEF FREDDY ALREADY ORDERED)
2 CUPS ALL PURPOSE FLOUR
SALT AND PEPPERMILL
1 CUP PARSLEY, CHOPPED FINE
3 WHOLE EGGS
8 OZ. BUTTERMILK
2 CUPS CORNMEAL
2 CUPS PANKO BREAD CRUMBS, PROCESSED FINE
1 EYE CUP CAYENNE PEPPER
1 EYE CUP RED PEPPER FLAKES

1 LB. CATFISH FILLETS (USE SWAI FILLET), FRIED KFC STYLE
4 ORDERS BRAISED COLLARD GREENS (FROM MAIN KITCHEN)
8 OZ. OLD BAY TARTAR SAUCE
4 LEMON WEDGES
1 BUNCH FRESH PARSLEY FOR GARNISH

1. SLICE TOMATOES 1/2 INCH THICK. DISCARD THE ENDS
2. WHISK EGGS AND BUTTERMILK TOGETHER IN A MEDIUM-SIZE BOWL. SCOOP FLOUR ONTO A PLATE. SEASON FLOUR, SEASON CORNMEAL, SEASON BREAD CRUMBS.
   MIX CORNMEAL AND BREAD CRUMBS TOGETHER AND PUT ON ANOTHER PLATE
   DIP TOMATOES INTO FLOUR TO COAT. THEN DIP TOMATOES INTO EGG MIXTURE.
   DREDGE IN CORNMEAL/BREADCRUMBS TO COMPLETELY COAT.
3. IN A LARGE SKILLET, POUR VEGETABLE OIL (ENOUGH SO THAT THERE IS 1/2 INCH OF OIL IN THE PAN) AND HEAT OVER A MEDIUM HEAT. PLACE TOMATOES INTO THE FRYING PAN IN BATCHES OF 4 OR 5 DEPENDING ON THE SIZE OF YOUR SKILLET. DO NOT CROWD THE TOMATOES, THEY SHOULD NOT TOUCH EACH OTHER. WHEN THE TOMATES ARE BROWNED, FLIP AND FRY THEM ON THE OTHER SIDE. DRAIN THEM ON PAPER TOWEL