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
Method
Fried Green Tomatoes
- 1
Prepare the Tomatoes
Wash and slice the green tomatoes into 1/4 inch thick slices. Sprinkle salt on both sides and set aside for 10 minutes to draw out moisture.
- 2
Set Up Breading Station
In three separate shallow bowls, place flour in the first, buttermilk in the second, and mix cornmeal, salt, black pepper, and cayenne pepper in the third.
- 3
Bread the Tomatoes
Dredge each tomato slice in flour, dip into buttermilk, and then coat with the cornmeal mixture. Make sure each slice is fully coated.
- 4
Heat the Oil
In a large skillet, heat vegetable oil over medium-high heat until shimmering.
- 5
Fry the Tomatoes
Carefully add the breaded tomato slices to the hot oil, frying in batches if necessary. Fry for about 3-4 minutes on each side until golden brown and crispy.
- 6
Drain and Serve
Remove the fried tomatoes and place them on a paper towel-lined plate to drain excess oil. Keep warm while preparing the remoulade.
Remoulade Sauce
- 7
Mix the Ingredients
In a bowl, combine mayonnaise, Dijon mustard, chopped capers, Worcestershire sauce, hot sauce, garlic powder, and paprika.
- 8
Season to Taste
Mix well and season with salt and black pepper to taste. Adjust the flavors according to preference.
- 9
Chill the Sauce
Cover the remoulade sauce and refrigerate for at least 30 minutes before serving to allow flavors to meld.