Cornmeal Battered Tomatoes Recipe

Wash tomatoes and pat dry. Slice each tomato into 1/2-inch thick rounds (about 3–4 slices per tomato depending on size). Lay slices on a wire rack or paper towels and lightly sprinkle both sides with the fine salt and black pepper. Let rest 10 minutes to draw out a little moisture, then pat dry again gently with paper towels.

Dry mix

In a large bowl combine cornmeal, 1/2 cup flour, baking powder, granulated sugar, Cajun seasoning, smoked paprika, garlic powder, onion powder, and kosher salt. Whisk to evenly distribute the spices and aerate the cornmeal.

Wet mix

In a separate small bowl whisk the egg until lightly beaten. Add cold sparkling water (or club soda) and whisk to combine.

Make batter: Create a well in the center of the dry mix and pour in the egg/sparkling water mixture. Stir gently with a whisk or fork until just combined into a thick, slightly lumpy batter. The batter should be thick enough to coat the back of a spoon but still flow slightly; if too thick add 1 teaspoon cold water at a time (up to 2 tbs) to reach the consistency. Chill batter in the refrigerator for 10 minutes while you heat the oil and finish prepping tomatoes—cold batter yields a crisper crust.

Set up a dredging station: place the 1/2 cup flour in a shallow dish for dusting. Pat each tomato slice dry once more. Lightly dust both sides of a tomato slice in the flour and shake off excess. This helps the batter adhere.

Heat oil: In a heavy skillet (10–12 inch) or sauté pan, add vegetable oil and optional butter and heat over medium-high until shimmering and registering 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping a small spoonful of batter into the oil—it should sizzle and rise to the surface within a few seconds.

Batter and fry: Working in a single layer (do not overcrowd), dip each floured tomato slice into the chilled cornmeal batter, allowing excess to drip back into the bowl. Carefully place slices into the hot oil. Fry for 2–3 minutes per side, turning once with tongs or a slotted spatula, until crust is deep golden and crisp. Adjust heat as needed to maintain 325–350°F—if crust browns too fast, lower heat.

Drain: Transfer fried tomato slices to a wire rack set over a baking sheet or paper towels to drain for 1–2 minutes. Sprinkle a light pinch of salt immediately while still hot, if desired. Keep finished slices warm in a 200°F (95°C) oven on a rack while you finish the rest.

Plate: Arrange 2–3 battered tomato slices per serving on a platter. Garnish with chopped parsley and a lemon wedge. Serve hot with hot sauce or remoulade on the side for dipping.

Notes: For a lighter finish, blot excess oil with paper towels before serving. These are best eaten immediately to retain maximum crispness.