Behind the Scenes of Restaurant Week: Market at Main
Chef Rod Nowlan at Market at Main in downtown Lynchburg shows us how to make fried green tomatoes, available on the restaurant week menu.
Cut green tomato slices about 1/4" thick
Dip slices in egg and milk wash
Coat with seasoned flour
Deep fry until crisp
Served with a mustard based house made Remoulade sauce