Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fried Green Tomatoes
Bubba Remoulade
Method
Fried Green Tomatoes
- 1
Prepare the Tomatoes
Wash the green tomatoes and slice them into 1/4-inch thick slices.
- 2
Set Up Breading Stations
In one bowl, place the buttermilk. In a second bowl, mix together the cornmeal, flour, salt, black pepper, and paprika. This will be your dry mixture.
- 3
Breading the Tomatoes
Dip each tomato slice into the buttermilk, allowing excess to drip off, then coat it thoroughly in the cornmeal mixture. Set aside on a plate.
- 4
Heat the Oil
In a large skillet, heat the vegetable oil over medium-high heat until it shimmers.
- 5
Fry the Tomatoes
Carefully place the breaded tomato slices in the hot oil (do this in batches if necessary), and fry for about 3-4 minutes on each side or until golden brown.
- 6
Drain and Serve
Once cooked, remove the fried tomatoes and place them on a paper towel-lined plate to drain excess oil. Serve immediately.
Bubba Remoulade
- 7
Combine Ingredients
In a mixing bowl, combine the mayonnaise, Dijon mustard, Worcestershire sauce, hot sauce, garlic powder, paprika, chopped parsley, and lemon juice.
- 8
Mix Well
Stir the mixture until all ingredients are well combined and smooth.
- 9
Chill and Serve
Cover the remoulade and refrigerate for at least 30 minutes before serving to allow flavors to meld.
