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Ingredients
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Fried Green Tomatoes
Spicy Remoulade
Method
Fried Green Tomatoes
- 1
Prepare the Tomatoes
Wash the green tomatoes and slice them into 1/2-inch thick slices. Sprinkle both sides with salt and let them sit for about 10 minutes to draw out moisture.
- 2
Set Up Dredging Station
In three separate shallow dishes, place the flour in the first, the buttermilk in the second, and the cornmeal mixed with black pepper, cayenne pepper, and salt in the third.
- 3
Dredge the Tomatoes
Dip each tomato slice first into the flour, shaking off excess. Then dip into the buttermilk, and finally coat thoroughly with the cornmeal mixture.
- 4
Heat the Oil
In a large skillet, heat the vegetable oil over medium-high heat until it shimmers. To check if it's hot enough, drop a small piece of batter into the oil; it should sizzle immediately.
- 5
Fry the Tomatoes
Carefully add the tomato slices to the hot oil in batches, ensuring not to overcrowd the pan. Fry for about 3-4 minutes per side, or until golden brown and crispy.
- 6
Drain and Keep Warm
Once fried, transfer the tomatoes to a paper towel-lined plate to drain excess oil. Keep them warm in a low oven while you fry the remaining slices.
Spicy Remoulade
- 7
Mix the Ingredients
In a medium bowl, combine the mayonnaise, Dijon mustard, hot sauce, chopped capers, minced garlic, lemon juice, paprika, salt, and black pepper.
- 8
Whisk Together
Whisk all the ingredients together until smooth and well combined. Adjust seasoning with additional salt or hot sauce, if desired.
- 9
Chill the Remoulade
Cover the bowl and refrigerate the remoulade for at least 30 minutes to let the flavors meld together.
