Ophelia wrote:
>
> "Lin" > wrote in message
> ...
> > Ophelia wrote:
> >
> >> Could you use breadcrumbs instead of cornmeal?
> >
> > I really don't see why not. Maybe even use saltine crackers! My mom made
> > the best chicken fried steak dredging the meat in finely ground saltines
> > mixed with a little flour after a good soaking in beaten egg. The country
> > gravy from the drippings was incredible.
>
> I don't know what saltine crackers are. I don't think we get them here.

Plain savoury water-based white flour biscuits with salt on top; hence
the name. Also come in wholemeal. Use any white biscuit for cheese or
the nice Hovis ones for wholemeal.




>
> > I think it would be interesting (if you have enough tomatoes) to try a
> > variety of "breadings" and see what works for you. My mom has even did
> > them battered and deep fried. My dad, may he RIP, loved all things fried.
> > We joke that she killed him with her cooking (which is in part true) but
> > he was raised on that type of cooking (grew up on a working farm) and the
> > attempts they made at cooking healthy just never panned out. My mom stayed
> > petite and skinny because she'd cook for him (and we kids) but wouldn't
> > eat it the bad stuff herself.
> >
> > I say experiment.
>
> Will do, thanks I do experiment but I did need some pointers, since I
> have never fried green tomatoes before.
>
> Green tomatoes were always made into chutney in my day