Fried Green Tomatoes

I've always wanted to try these. I just didn't love them. Nor did Shelagh, who worships all things tomato. I suppose if I did the bacon part, that might have helped! They were just sour to me. I got the recipe from Canal House Cooking, Volume No 1 (Summer). They were easy to do and fast. Here's the recipe anyway...

• 4 slices bacon, coarsely chopped
• 2 medium green tomatoes, sliced thickly
• 1/2 cup flour
• 1/2 cup cornmeal
• 2 eggs
• salt & pepper
• 1/2 cup olive oil

1. Fry the bacon in a large skillet over medium heat until crisp, about 5 minutes.
2. Lift the bacon out of the skillet with a slotted spoon, and drain it on paper towels. Set the skillet with rendered fat aside.
3. Mix together the flour and cornmeal in a wide dish and season with salt and pepper. Beat the eggs in another dish.
4. Dip the tomato slices one at a time into the egg, then dredge in the seasoned flour and cornmeal. Set the coated tomatoes aside.
5. Add the oil to the bacon fat in the skillet and heat over medium-high heat. When the oil is hot, fry the tomatoes (work in batches to prevent crowding) until golden brown, about 5 minutes per side.
6. Drain the tomatoes on paper towels and season them with a little salt while still hot. Serve the tomatoes with the crisp bacon scattered on top.

Serves 4-6