Had to rescue some tomatoes before a frost or a storm? Don’t let them go to waste! Fry them up and serve them with Andi Wolff’s amazing remoulade sauce!
Fried Green Tomatoes with Remoulade Sauce
Author: Andi Wolff
- ½ cup cornmeal
- ½ cup bread crumbs
- Pinch cayenne
- 1 tablespoon garlic powder
- 1 cup all-purpose flour
- 1 ½ cup buttermilk or 2 beaten eggs with 1 cup milk
- Sea Salt & Fresh Black Pepper
- 4 large unripe tomatoes, end removed, cut into ½-inch slices
- ½ cup vegetable oil
- 1 tablespoon butter
- hot sauce, for serving
- Remoulade sauce, for serving (recipe follows)
- ½ cup mayonnaise
- ¼ cup sweet relish
- 2 tablespoons chopped fresh tarragon or 2 teaspoons dried tarragon
- 1 tablespoon chopped fresh parsley
- 1 tablespoon capers, chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon freshly-squeezed lemon juice
- ⅛ teaspoon cayenne pepper
- 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.
- Mix all remoulade ingredients above together.