Fried Green Tomatoes Recipe
Panko-breaded green tomatoes, topped with crawfish cream sauce.
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Ingredients
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Fried Green Tomatoes
Crawfish Cream Sauce
Method
Fried Green Tomatoes
- 1
Prepare the tomatoes
Wash and slice the green tomatoes into 1/4-inch thick slices. Lightly sprinkle both sides with salt and let them sit on a paper towel for 10 minutes to draw out excess moisture.
- 2
Set up a dredging station
Place the flour in one shallow dish. In a second bowl, beat the eggs with the whole milk. In a third dish, combine the panko breadcrumbs, black pepper, garlic powder, and paprika.
- 3
Coat the tomato slices
Dredge each tomato slice in flour, then dip into the egg mixture, and finally coat with the seasoned panko breadcrumbs. Ensure each slice is well-coated.
- 4
Fry the tomatoes
Heat the vegetable oil in a large skillet over medium-high heat. Once hot (about 350°F or 175°C), fry the tomato slices in batches until golden brown and crispy, about 2-3 minutes per side. Drain on paper towels.
Crawfish Cream Sauce
- 5
- 6
Cook the crawfish
Add the chopped crawfish tails to the pan and sauté for 2-3 minutes until heated through and slightly browned.
- 7
Add cream and seasonings
Stir in the heavy cream, Cajun seasoning, salt, and black pepper. Simmer the sauce gently for 5-6 minutes, stirring occasionally, until slightly thickened.
- 8
Finish the sauce
Stir in the lemon juice and chopped fresh parsley. Adjust seasoning to taste and remove from heat.
Assembly
- 9
Serve
Place 3-4 fried green tomato slices on each serving plate. Spoon the warm crawfish cream sauce generously over the top. Garnish with additional parsley if desired.