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Ingredients
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Fried Green Tomatoes
Remoulade Sauce
Method
Fried Green Tomatoes
- 1
Prepare the Tomatoes
Wash and slice the green tomatoes into 1/4 inch thick slices. Sprinkle salt on both sides and let them sit for about 10 minutes to draw out moisture.
- 2
Prepare the Battering Station
In a shallow bowl, place the all-purpose flour. In a second shallow bowl, pour the buttermilk. In a third shallow bowl, add the cornmeal, black pepper, cayenne pepper, and mix well.
- 3
Dredge the Tomatoes
Take a tomato slice and dip it into the flour, coating both sides. Then, dip it into the buttermilk, allowing the excess to drip off. Finally, dredge it in the cornmeal mixture, ensuring it is fully coated. Repeat with remaining slices.
- 4
Heat the Oil
In a large skillet, heat the vegetable oil over medium-high heat until hot. You can test the oil by dropping in a small piece of the cornmeal mixture; it should sizzle immediately.
- 5
Fry the Tomatoes
Carefully place the coated tomato slices in the hot oil, working in batches if necessary to avoid overcrowding. Fry for about 3-4 minutes per side, or until golden brown and crispy. Remove and drain on paper towels.
Remoulade Sauce
- 6
Combine Ingredients
In a mixing bowl, combine the mayonnaise, Dijon mustard, chopped capers, Worcestershire sauce, hot sauce, minced garlic, fresh parsley, salt, and black pepper.
- 7
Mix Well
Stir all the ingredients together until well combined. Adjust seasoning to taste.
- 8
Chill the Sauce
Refrigerate the remoulade sauce for at least 30 minutes before serving to enhance the flavors.