Fried Green Tomatoes with Remoulade
Fried Green Tomatoes are a southern specialty and yet one more way to use everything from the garden at the end of the season! Serving them with a Remoulade Sauce is the perfect way to serve them as an appetizer, but they do double duty as a side dish for a full Southern meal.
Ingredients
FOR THE REMOULADE
- ½ cup mayonnaise
- 1 Tablespoon Dijon mustard
- 2 Tablespoons lemon juice
- ¼ cup dill pickles chopped small
- 1 Tablespoon parsley chopped
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon hot sauce like Tabasco
FOR THE FRIED GREEN TOMATOES
- 3 large unripe green tomatoes 1-1½ pounds
- salt
- ½ cup flour I use cassava flour as a gluten-free, grain-free option.
- 1½ teaspoons sea salt
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon freshly ground black pepper
- ½ cup buttermilk
- large egg
- ½ teaspoon hot sauce
- ¾ cup fresh bread crumbs I use homemade sourdough crumbs, but you can use fresh store bought (not dried), or panko.
- ¾ cup medium grind yellow cornmeal
- oil for frying
Instructions
- Make the Remoulade Sauce by stirring all the ingredients together. Store in the refrigerator while frying the green tomatoes.
- Using a sharp knife, slice the green tomatoes into ⅜-½ inch thick. Place them in one layer on a baking sheet or large platter and sprinkle them with salt. Let them sit for about 30 minutes to draw out some moisture. If you don't have time to do this, it's fine, but it helps the coating to stick better. Gently pat dry with paper towels before coating and frying.
- Set up your "coating station" using three separate shallow plates. These can be soup plates, pie plates, or dinner plates, or platters.
- In the first platter, put the flour, smoked paprika, garlic powder, salt, and freshly ground black pepper.
- In the second platter, put the buttermilk, egg, and hot sauce and mix with a fork or whisk.
- In the third platter, put the breadcrumbs and fine grind cornmeal.
- After patting the tomato slices dry with paper towels, place them first in the flour platter, then in the buttermilk platter, and finally in the breadcrumbs and cornmeal mixture.
- Heat oil in a large skillet over medium-medium high heat. Carefully lay the coated green tomato slices into the heated oil. Fry on the first side 4-6 minutes until golden. Turn once only, and fry on the other side 4-6 minutes. If they are browning too quickly or if the oil starts to smoke, turn the temperature down. It should be about 350°F.
- Work in batches and remove the fried tomato slices to a paper towel lined cooling rack that is set over a baking sheet.
- Serve on a bed of lettuces with the Remoulade Sauce.
Notes
I recommend a medium grind cornmeal, but most definitely not corn flour.