Fried Green Tomatoes Recipe

Prepare tomatoes

Slice the firm green tomatoes into 1/3-inch thick rounds. Lay slices on a rack or paper towels and sprinkle both sides lightly with kosher salt and 1/4 teaspoon black pepper. Let sit 10 minutes to draw out a little moisture, then pat dry.

Set up dredging station

Place the flour in a shallow bowl. In a second bowl whisk the eggs with the buttermilk until smooth. In a third shallow bowl combine panko, grated Parmesan, smoked paprika, garlic powder, remaining 1/4 teaspoon black pepper, and a pinch of salt; mix thoroughly.

Coat tomatoes

Working in batches, dredge each tomato slice first in flour (shake off excess), then dip into the egg-buttermilk, letting excess drip, and press into the panko-Parmesan mixture to evenly coat both sides. Place coated slices on a wire rack to rest for 5 minutes so coating adheres.

Fry

In a heavy skillet (cast iron preferred) heat neutral oil over medium-high until shimmering and registering 350°F (175°C) or a small breadcrumb sizzles on contact. Fry tomato slices in a single layer for 2 to 3 minutes per side, or until golden brown and crisp. Do not overcrowd the pan; work in batches and add a tablespoon or two of oil between batches if needed. Transfer fried tomatoes to a paper towel-lined tray or wire rack and keep warm in a low oven (200°F / 95°C) while finishing remaining slices.

Finish

Taste one and adjust salt if needed. Sprinkle a little extra grated Parmesan over warm slices if desired.

In a large bowl combine the shredded green and red cabbage, shredded carrot, sliced green onion, and chopped cilantro. In a separate small bowl whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper until smooth.

Pour the dressing over the cabbage mixture and toss thoroughly to coat. Let slaw sit at least 10 minutes before serving to allow flavors to meld. Taste and adjust seasoning with additional salt, pepper, or a splash of vinegar if desired.

In a small bowl combine the mayonnaise, Creole or Dijon mustard, lemon juice, hot sauce, chopped capers, chopped cornichons, paprika, minced garlic, salt, and black pepper. Whisk until smooth and well combined.

Taste and adjust: add more hot sauce for heat, more lemon for brightness, or a pinch of sugar if you want to tame acidity. Chill at least 15 minutes to allow flavors to meld; refrigerate until ready to serve.

To serve, spread a spoonful of remoulade on each plate or a platter. Pile a small mound (about 1/2 cup) of JAK slaw where each stack will sit. Arrange 3 to 4 warm fried green tomato slices atop the slaw. Drizzle additional remoulade over the tomatoes or serve on the side. Garnish with an extra sprinkle of chopped cilantro or grated Parmesan and an optional lemon wedge.