Super Fry!

Every now and then Mr. Hawthorne and I crave something fried so we kinda sorta OD on a fried fiesta.

Mr. Hawthorne went out and picked some of our heirloom tomatoes.

He sliced the green tomatoes and the slightly pink ones.

And he sliced some dill pickle spears.

We're having fried green tomatoes and fried dill pickles. What, you've never fried green tomatoes and pickles?

We used McCormick's Golden Dipt Beer Batter and added a little extra cornmeal to it.

Fry to a beautiful golden brown and drain on paper towels.

For condiments, I had a remoulade sauce on the left, sesame soy in the middle, chili garlic on the right, and our homemade Boar & Castle in the squirt bottle.

Fried green mater with remoulade sauce. Perfectly fried. Hint of beer. Delicious.

Next we're fixing soft shell crabs. I told you, when we're jonesin' for fried, we tend to OD.

Here' s Mr. Hawthorne's prep station. The first container is flour and Old Bay Seasoning. The second is eggs. The third is 1 part flour, 1 part semolina flour, and Cajun seasoning. Dredge each soft shell through the flour, then coat with the egg, then dredge through the flour and semolina, shaking off excess.

Our little soft shells. And Yay! Four more items out of my deep freezer.

Fry until golden brown and crispy on the outside - about 2 1/2 - 3 minutes. Soft shells with tartar sauce (mayo, minced dills, and sweet relish), cocktail sauce (ketchup, horseradish, lemon juice, Lea & Perrins), and Boar and Castle sauce. And the next time I make the Boar and Castle, I'll make diligent notes and post about it. It really is a unique condiment and one I know everyone will like.

Soft shells with cole slaw, tartar sauce, remoulade, and Boar and Castle sauce. I don't think I'll be needing fried food for a while now. I just got my fix.