I've leftover relish from yesterday's Grilled White Fish with Tomato-Caper recipe. I spy fat green tomatoes hanging on a vine and am confident the leftover relish would be superb with the classic Southern specialty, Fried Green Tomatoes.

I only have a several tablespoons of the relish left, so I blanched an ear of corn to bolster the batch. Magnificent!

 

Ingredients for Fried Green Tomatoes

4 green tomatoes, cut into 1/2-inch slices (discard ends)
1/4 cup canola oil (or bacon drippings), plus more if needed
1 large egg, beaten
2/3 cup corn meal
1/3 cup white flour

Directions for Fried Green Tomatoes

1. Liberally season tomato slices with kosher salt and freshly ground pepper.
2. In a large cast iron or non-stick skillet, heat oil to medium-hot heat. Combine corn meal and flour. Dip the tomato slices in egg then dredge in the corn meal mixture.
3. Fry the tomato slices in oil until golden brown, approximately 4-5 minutes on each side. Add more oil to pan if needed. If the oil becomes too hot, it will smoke and the tomatoes may burn.
4. Drain the tomatoes on paper towels, top with Tomato-Corn Relish and serve.

Ingredients for Tomato-Corn Relish

1 large tomato, seeds removed and cut into 1/4-inch dice
1 tablespoon white balsamic vinegar
1 tablespoon diced red onion
Kernels from one ear of corn, cooked until just tender and drained
3-4 tablespoons snipped fresh chives and chopped fresh dill
1 1/2 tablespoons capers

Directions for relish

Make a relish by combining diced tomato, vinegar, onion, corn herbs and capers.

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