Tomato relish deserves a place in the regional foods hall of fame. I can only find it in Little Rock. It's made with green tomatoes and onion. It's sweet and sometimes a little hot too. Served ice cold with some hot fried catfish? Man, please. There are no words.
This is when you break out the dry-wet-dry breading station, just like for fried chicken. I'm going with flour, milk and egg for the wet and cornmeal. Season all three pans well. Taste and make sure the coatings taste good.Dip the fish in the coatings. Unlike with chicken, I am not a fan of double-dipping here; the coating becomes too thick for the fish.
Moving on. Once the fish is done, let it rest on paper towels. Secure your hot sauce and mustard or, if you're really blessed, hot sauce and tomato relish. Dig in!
Tools of the trade: