Blt With Fries

Place buttermilk and flour mixture in shallow bowl.

Blt with fries. Spread a generous amount of the aioli onto each roll. Set aside onto a plate lined with paper towels to drain. Stack several potato planks on top of each other and then cut them lengthwise again into quarter inch slices. Layer potatoes with lettuce then bacon then tomatoes then green onions.

Dip tomato slices in cornmeal mixture to coat both sides. Dip tomatoes in buttermilk then coat with flour mixture. Fry tomatoes a few slices at a time for 1 minute on each side or until golden brown. In a small bowl add the tomatoes.

Place into the bowl of water to release starch. Step 2 lay the bacon on a baking sheet. Add a slice of tomato to each and season with salt and pepper. In a large skillet heat 14 in.

Fill a medium bowl with cold water. In an electric skillet or deep fryer heat oil to 3750. Cook bacon in pan and then drain the grease. Whisk in the olive oil.

Or until crisp and golden brown. Preheat oven to 400 degrees f 200 degrees c. Once fries are done season well with salt pepper and garlic powder. To serve spread each slice of toast with mayonnaise.

Heat oven to 425of. Season with a pinch of salt pepper and garlic powder and set aside. Fry the bacon in the hot oil until golden brown 3 to 4 minutes per side. Peel the russet potato 2.

Arrange lettuce on top along with tomato and basil. Fry the bacon and set it aside retaining the grease in the pan. Drain on paper towels then the strips. Mix the masa harina cornmeal and creole seasoning and place it in a wide and shallow dish.

Cut them lengthwise into quarter inch slices or planks. Season with salt and pepper. Drain on paper towels. In a shallow bowl mix cornmeal flour and pepper.

Soak the green tomato slices in the buttermilk for at least 30 minutes at room temperature. Bake until the fat has rendered and the bacon is crisp about 20 minutes. Bake 31 to 35 min. In batches fry tomato slices until browned 2 3 minutes per side.

Step 1 spread one side of one slice of toast with butter. For the fried tomatoes. Stir in the celery parsley and scallion. Bake 3 to 4 min.

Of oil until hot. Reserve 1 tablespoon for the sandwich and store the rest in the refrigerator for later use.