Just tried fried green tomatoes
I live in NJ where I have never seen them on a menu, but I was out of town a few weeks ago and wow, they are amazing. I don't eat much fried food, but these were worth it.
shareI now live where they're served often, but are also considered somewhat of a delicacy. I guess they must be harder to prepare than, say, fried okra or fried corn nuggets. But, bleh, I just don't get it. The breading is usually soggy from the tomato juice and I don't think the flavors of tomato and crust blend into anything particularly special. Maybe the whole point is just to have something crispy on the outside and juicy on the inside.
Here in the south, if you order them you'll most likely get them hot but slightly soggy. Some restaurants serve them straight out of the fryer with a very thick crust, mostly as an appetizer, which seems to help them stay crispy. When I fry them at home, I try to eat them right away while they're still good. Cornmeal is supposed to stay crunchy, but it's not really the same.
I like the tart of the tomato with the savory crust. I've been to the actual restaurant where they filmed and they have a great crust with a good sauce. I'm not a master, though. I've tried drying the tomatoes, which you're really always supposed to do. It helps, but doesn't eliminate the risk of being soggy. I still love them as fresh as I can get them.