Fried Green Tomatoes Recipe

Prepare tomatoes

Trim the tomato ends and slice each green tomato into 1/2-inch thick rounds. Pat slices dry with paper towels to remove excess moisture; this helps the breading adhere and prevents oil splatter.

Set up breading stations

In one shallow bowl, combine flour with 1/2 tsp salt and 1/2 tsp black pepper. In a second bowl, whisk eggs with buttermilk until smooth. In a third bowl, combine panko breadcrumbs, grated Parmesan, garlic powder, smoked paprika, and 1/2 tsp salt; toss to combine.

Bread the tomatoes

Working in batches, dredge each tomato slice in the seasoned flour, shaking off excess. Dip into the egg-buttermilk mixture, allowing excess to drip off, then press both sides into the panko-Parmesan mixture so crumbs adhere well. Place breaded slices on a wire rack while you heat the oil.

Flash-fry

Pour vegetable oil into a large skillet to a depth of about 1/2 inch and heat over medium-high until it registers 350°F (175°C) or a breadcrumb sizzles and browns in about 30 seconds. Fry the breaded tomato slices in batches (do not overcrowd) 1.5–2 minutes per side until golden brown and crisp. Adjust heat as needed to maintain temperature. Transfer to a paper-towel-lined rack to drain and sprinkle lightly with a pinch of salt while hot.

While frying, toss the baby arugula with 2 tablespoons olive oil, 1 tablespoon lemon juice, 1/4 tsp sea salt, and 1/4 tsp freshly ground black pepper in a large bowl. Divide dressed arugula among four plates (or two plates for larger portions) to form a bed for the fried tomatoes.

Roast tomatoes & aromatics

Preheat oven to 425°F (220°C). Halve the plum tomatoes and place cut-side up on a rimmed baking sheet with the halved onion and unpeeled garlic cloves. Drizzle with 2 tablespoons olive oil and roast 20–25 minutes until tomatoes are softened and slightly caramelized. If using fresh red bell pepper, roast it alongside or use jarred roasted pepper.

Blend and simmer

Once cool enough to handle, squeeze the roasted garlic from skins. Transfer roasted tomatoes, roasted garlic, roasted or jarred red bell pepper, and onion to a blender. Add tomato paste and blend until smooth (work in batches if needed). Pour the puree into a medium saucepan, add stock, sugar (if using), dried basil, salt, and pepper. Simmer gently 8–10 minutes to meld flavors.

Finish with cream

Stir in the heavy cream, heat through for 2–3 minutes (do not boil aggressively after adding cream). Taste and adjust seasoning. Keep warm until plating; the bisque should be spoonable but pourable.

Gently pick through the jumbo lump crabmeat to remove any cartilage or shell. In a small bowl, combine crabmeat with lemon zest, finely snipped chives, and 1 teaspoon extra virgin olive oil. Season very lightly with a pinch of salt and a few grinds of black pepper—crab is delicate and should remain bright and fresh.

To plate: Spoon about 2–3 tablespoons of warm roasted tomato bisque onto the center of each arugula bed (enough to slightly moisten but not soak the greens). Arrange 3–4 fried green tomato slices on top of the bisque and arugula. Spoon a generous 2 ounces (about 1/4 cup) of the crab mixture atop the tomatoes. Finish with a small sprinkle of extra chives or microgreens and a light drizzle of extra-virgin olive oil. Serve immediately so the tomatoes stay crisp.