“I started making these with our own homegrown tomatoes I chose a remoulade sauce that was simple enough not to be a deterrent to making the dish. Everyone loves this dish.” – Andi Wolff
Fried Green Tomatoes with Remoulade Sauce
Ingredients
Scale
- ½ C. Cornmeal
- ½ C. Bread Crumbs
- Pinch Cayenne
- 1 Tbsp. Garlic Powder
- 1 C. All Purpose Flour
- 1 ½ C. Buttermilk or 2 beaten eggs with 1 C. Milk • Sea Salt & Fresh Black Pepper
- 4 Large Unripe Tomatoes, End Removed, Cut into ½ Inch Slices
- ½ C. Vegetable Oil
- 1 Tbsp. Butter
- Hot Sauce, For Serving
- Remoulade Sauce, for Serving (Recipe Follows)
Instructions
- In a large bowl, combine the cornmeal, bread crumbs, garlic powder and cayenne together
- Put the flour into a separate bowl
- Put the buttermilk or egg/milk combo into another bowl and season with salt and pepper
- Dip the tomato slices first into the flour, then into the milk and then into the breadcrumb/cornmeal mixture, coating both sides well
- Place a large skillet over medium heat and coat with the oil and butter
- When the oil/butter is hot, panfry the tomatoes, in batches if necessary, until golden brown and crispy on both sides, about 4-5 minutes on each side
- Carefully remove the tomatoes and drain on paper towels
- Serve with hot sauce and/or remoulade sauce
Remoulade Sauce
There must be hundreds of remoulade recipes floating around out there. I have found that this is the best combination of easy and delicious.
Ingredients
Scale
- ½ C. Mayonnaise
- ¼ C. Sweet Relish
- 2 Tbsp. Chopped fresh Tarragon or 2 tsp. Dried Tarragon
- 1 Tbsp. Chopped Fresh Parsley
- 1 Tbsp. Capers, Chopped
- 1 Tbsp. Dijon Mustard
- 1 Tbsp. Freshly Squeezed Lemon Juice
- 1/8 tsp. Cayenne Pepper
Instructions
- Mix all together.