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From @Serious Eats

Fried Green Tomatoes with Remoulade

30 min · Serves 4

30 mintotal
15 minhands on
10steps
4servings

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Ingredients

For the remoulade sauce

  • 1/2 cup mayonnaise
  • 2 tbsp finely chopped fresh parsley
  • 1 tbsp hot sauce
  • 1 tbsp drained capers, finely chopped
  • 1 tsp Cajun or Creole seasoning
  • 1 tsp whole-grain mustard

For the tomatoes

  • 3 medium green tomatoes, sliced 1/2-inch thick
  • 3 large eggs
  • 1/4 cup buttermilk
  • 1 cup all-purpose flour
  • 1 cup fine cornmeal or breadcrumbs
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • Vegetable oil, for frying

Method

For the remoulade sauce

  1. In a medium bowl, combine the mayonnaise, parsley, hot sauce, capers, Cajun seasoning, and whole-grain mustard.

  2. Whisk until thoroughly combined, then cover and set aside in the refrigerator until ready to serve.

For the tomatoes

  1. Slice the green tomatoes into 1/2-inch thick rounds.

  2. Set up a dredging station with three shallow dishes: whisk the eggs and buttermilk together in the first, place the flour in the second, and mix the cornmeal, salt, and black pepper in the third.

  3. Fill a heavy skillet with vegetable oil to a depth of 1/2 inch and heat over medium-high heat until it reaches 350°F (175°C).

  4. Dredge each tomato slice first in the flour, tapping off excess, then dip into the egg mixture, and finally coat evenly with the cornmeal mixture.

  5. Fry the tomato slices in batches in the hot oil until golden brown and crispy, 2 to 3 minutes per side.

  6. Transfer the fried tomatoes to a paper towel-lined plate or wire rack to drain.

  7. Sprinkle immediately with a touch of extra salt while hot.

  8. Serve hot alongside the chilled remoulade sauce for dipping.

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