I made the fried green tomatoes to use with some crab cakes and remoulade. My first suggestion is...DON'T use red tomatoes. I had never heard of using red in a fried green recipe, but tried it. They were really awful. Take the time to hunt down the green variety. It does make a difference. The coating has potential. I will use it again, but make adjustments. It was flavorless using the recipe as written.