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 with salt and let them sit for about 10 minutes to draw out moisture.
- 2
Prepare the Breading Station
In one bowl, combine the all-purpose flour with black pepper, cayenne pepper, and additional salt. In a second bowl, whisk together the buttermilk and egg. In a third bowl, place the cornmeal.
- 3
Bread the Tomatoes
Dredge each tomato slice first in the flour mixture, then dip in the buttermilk mixture, and finally coat with cornmeal, pressing gently to adhere.
- 4
Heat the Oil
In a large skillet, heat the vegetable oil over medium-high heat until it shimmers.
- 5
Fry the Tomatoes
Carefully add the breaded tomato slices to the hot oil in batches, frying for about 3-4 minutes per side or until golden brown. Remove and drain on paper towels.
Remoulade Sauce
- 6
Combine Ingredients
In a medium bowl, combine the mayonnaise, Dijon mustard, chopped capers, Worcestershire sauce, hot sauce, garlic powder, paprika, salt, and black pepper.
- 7
Mix Well
Stir all the ingredients until fully combined. Adjust seasonings to taste.
- 8
Chill
Cover and refrigerate the remoulade sauce for at least 30 minutes before serving to allow the flavors to meld.