Fried Green Tomatoes with Black Eyed Pea Vinaigrette

Step 1

Beat the egg, buttermilk and hot sauce and set aside.

Step 2

Slice the green tomatoes about 1/3" thick, set on rack or wax paper and sprinkle with salt and a little sugar on each. Let rest for about 15 minutes and you will see moisture starting to come from the tomatoes. That's good.

Step 3

In a paper bag or plastic bag mix the flour, cornmeal and black pepper. Dip tomatoes in the egg/buttermilk mixture then flour again. Set on plate until ready to fry. You can do these in advance and refrigerate until ready to fry.

Step 4

Heat the oil and bacon fat (optional) in a skillet until 360°.  Fry a few tomato slices at a time. Season with a little more Kosher salt.

Step 5

Top with some of the black eyed pea vinaigrette.

Step 6

For the Black Eyed Pea Vinaigrette, cook the black eyed peas according to package direction. Drain and set aside.

Step 7

In one tablespoon of the olive oil, sauté the onion and garlic until almost tender. Add in the red bell pepper and sauté another 3-4 minutes