Bee Haven Bay Fried Green Tomatoes Recipe
Shaved ham, remoulade sauce and dressed local greens
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
Remoulade Sauce
Dressed Local Greens
Method
Fried Green Tomatoes
- 1
Prepare the Tomatoes
Slice the green tomatoes into 1/2 inch thick rounds. Sprinkle with salt and let them sit for about 15 minutes to draw out excess moisture.
- 2
Set Up Breading Station
In one shallow bowl, combine the flour, salt, and pepper. In a second bowl, whisk together the buttermilk and egg. In a third bowl, place the cornmeal.
- 3
Bread the Tomatoes
Dredge each tomato slice first in the flour mixture, then dip it into the buttermilk mixture, and finally coat it with cornmeal. Ensure an even coating for the best crunch.
- 4
Fry the Tomatoes
In a large skillet, heat the vegetable oil over medium-high heat. Once hot, carefully add the coated tomato slices. Fry for about 3-4 minutes on each side until golden brown. Remove and drain on paper towels.
Remoulade Sauce
- 5
Mix the Sauce
In a medium bowl, combine the mayonnaise, Dijon mustard, Worcestershire sauce, hot sauce, chopped capers, chopped parsley, and lemon juice. Mix well until all ingredients are fully incorporated.
Dressed Local Greens
- 6
Prepare the Greens
In a large bowl, combine the mixed greens. Drizzle with olive oil and balsamic vinegar. Season with a pinch of salt and black pepper.
- 7
Toss the Greens
Gently toss the greens to ensure they are evenly coated with the dressing.
