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Ingredients
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Fried Green Tomatoes
Creole Remoulade
Method
Fried Green Tomatoes
- 1
Prepare the Tomatoes
Slice the green tomatoes into 1/4 inch thick slices. Sprinkle both sides with salt and let them sit for about 10 minutes to draw out excess moisture.
- 2
Prepare the Breading Stations
In one bowl, add the all-purpose flour. In a second bowl, pour the buttermilk. In a third bowl, combine cornmeal, black pepper, cayenne pepper, and a pinch of salt.
- 3
Bread the Tomatoes
Dip each tomato slice into the flour, shaking off any excess. Next, dip it into the buttermilk, allowing the excess to drip off. Finally, coat the slice in the cornmeal mixture, pressing down lightly to adhere.
- 4
Heat the Oil
In a large skillet, heat the vegetable oil over medium heat until it shimmers (about 350°F or 175°C).
- 5
Fry the Tomatoes
Carefully add the breaded tomato slices to the hot oil, frying in batches to avoid overcrowding. Cook for 3-4 minutes on each side, or until golden brown and crispy. Remove and drain on paper towels.
Creole Remoulade
- 6
Combine Ingredients
In a mixing bowl, combine mayonnaise, Dijon mustard, hot sauce, lemon juice, paprika, garlic powder, onion powder, and chopped parsley.
- 7
Mix Well
Stir all the ingredients together until smooth and well combined. Adjust seasoning with more hot sauce or lemon juice to taste.
- 8
Chill
Cover the remoulade and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
