Red Snapper and Fried Green Tomatoes

Last week was the opening day of red snapper season so Mama and Daddy went deep sea fishing with Doug and Carol Pridgen on their charter boat "Movin On Up." They had a wonderful time while I "held the fort down" with JW. I would have LOVED to have gone with them, but someone has to be at the office and I'm terrified I may slip and fall on the boat. It has been done before. At least they shared some fish with me. We are so blessed to live on the Gulf Coast and so close to fresh seafood year around.

Along with the fresh red snapper, Mama send a few green tomatoes from her garden at the camp. I love fried green tomatoes! I even tried out for the movie when I was younger. My family and I have been eating at The Original Whistlestop Cafe or the Irondale cafe for decades. You can't eat there and not order fried green tomatoes. I am not a huge fan of red tomatoes and I probably never will, but I will eat a crate of green tomatoes in a heartbeat!

Pre heat the oven to 350.

Wash off the fish fillets, pull out any remaining bones and pat dry.

On an oiled and foil lined cookie sheet, lay out the fish and sprinkle with salt, pepper, Mrs. Dash and Old Bay seasoning.

Top with some butter and bake until the fish is white and flaky (about 15-20mins).

While the fish is cooking mix together some mayonnaise, creole mustard, green onions, garlic and some Old Bay seasoning making a remoulade to go with the fried green tomatoes.

Wash and slice the green tomatoes.

Sprinkle with salt and pepper and let them weep for a few mins.

In a bowl, combine flour, salt, pepper and Old Bay seasoning.

Get some oil good and hot in a cast iron skillet. Dredge the tomatoes in the flour mixture, dunk in milk and dredge again. Carefully lay them in the oil to fry.

When they are golden on each side, remove to a paper towel lined plate.

When the fish is ready, remove and top with lemon juice.

Top the fried green tomatoes with some remoulade sauce and enjoy!

Needless to say, we didn't have any leftovers for Thibodeau to feast on. I think one of the best parts of this meal is that I didn't have to buy anything. Hopefully they will be making more fishing trips soon. I really would like to make some ceviche with some grouper. When I made it last year I didn't tell anyone that it was fish until it was all gone. Even the non-fish eaters loved it. I'll keep you posted!