Fried Green Tomatoes Recipe

Slice and season

Trim the tomato ends and cut each green tomato into 1/2-inch thick slices (about 3–4 slices per tomato). Lightly sprinkle both sides with 1/2 teaspoon kosher salt and let sit on a rack or paper towel for 5 minutes to draw out excess moisture.

Set up dredging station

In one shallow bowl combine the all-purpose flour with 1/2 teaspoon black pepper, 1/2 tsp smoked paprika, and the optional cayenne. In a second bowl whisk the eggs with the buttermilk until smooth. In a third bowl combine the cornmeal and optional fine cornmeal or panko with 1/2 teaspoon kosher salt.

Dredge tomatoes

Working one slice at a time: dust the tomato in flour (shake off excess), dip into the egg-buttermilk mixture, then press into the cornmeal mixture to coat thoroughly. Place on a wire rack and repeat until all slices are coated.

Fry

In a large skillet (cast iron preferred) add vegetable oil and heat over medium-high until shimmering and registering 350°F if using a thermometer. Add butter to the pan if using for additional flavor. Fry the tomato slices in batches (do not overcrowd) for 2–3 minutes per side or until golden-brown and crisp. Transfer to a paper towel-lined plate and keep warm in a low oven (200°F / 95°C) while you finish remaining slices.

Prepare shrimp and mushrooms

Pat the shrimp dry with paper towels and season lightly with 1/4 teaspoon salt and a pinch of black pepper. Clean and slice mushrooms; mince shallot and garlic.

Sauté mushrooms and aromatics

In a medium skillet over medium-high heat, warm 1 tablespoon olive oil and 1 tablespoon butter. Add the sliced mushrooms and a pinch of salt; cook 4–5 minutes until they release their liquid and begin to brown. Add minced shallot and cook 1 minute, then add garlic and cook 30 seconds until fragrant.

Cook shrimp

Push the mushrooms to the side of the pan and add the shrimp in a single layer. Cook 1–2 minutes per side until pink and just cooked through. Stir together with the mushrooms, add 1 teaspoon lemon juice and 1 tablespoon chopped parsley, adjust seasoning with remaining 1/4 teaspoon salt if needed, then remove from heat and keep warm.

Reduce aromatics

In a small saucepan over medium heat, add the minced shallot and the dry white wine (or vermouth). Add the tomato paste and Creole seasoning. Bring to a simmer and reduce until the liquid is about 2 tablespoons (about 4–6 minutes) and the shallots are soft.

Mount with butter

Lower the heat to very low. Whisk in the cold cubed butter, a few cubes at a time, allowing each addition to emulsify before adding more. Do not let the sauce boil. Once all butter is incorporated, stir in the lemon juice, optional hot sauce, and season with 1/4 teaspoon salt and a pinch of black pepper. Keep the beurre rouge warm (off heat) until plating.

Place 2–3 fried green tomato slices on each serving plate (stack slightly overlapped). Spoon a portion of the sautéed shrimp and mushrooms over the tomatoes.

Ladle 1–2 tablespoons of the warm creole beurre rouge over the shrimp and tomatoes, letting some sauce run onto the plate.

Garnish with chopped parsley and a small handful of microgreens or baby arugula. Serve with lemon wedges for squeezing.

Serve immediately while the tomatoes are crisp and the sauce is warm.