Fried Green Tomatoes

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I came to realize something over the weekend when I sacrificed one of my beautiful tomatoes before it turned red in order to make fried green tomatoes. I had never eaten nor made a fried green tomato in my life, and somehow, I felt I was missing something. I have been told, by someone who loves them, that this is a wonderful recipe. Indeed, the breading is crisp and crunchy, the tomato is tender, the sauce is phenomenal (and I love to toss baked shrimp in with it and serve it over rice), and yet, the love for these is lost on me. If, unlike me, you are a fan, you might want to give these a try. Set up a dipping station, and it goes very quickly. Let me know what you think.

Fried Green Tomatoes

2 green tomatoes, cut into ¼” slices
½ c. self-rising flour
½ t. seasoned salt
¼ t. freshly ground black pepper

½ c. buttermilk

½ c. cornmeal
½ t. dried parsley
½ t. paprika
½ t. Creole seasoning
¼ t. garlic salt
Freshly ground black pepper
Vegetable oil

Season tomato slices with salt and pepper.

Set up a “dipping station.” In the first bowl combine flour, salt, and pepper. In the second bowl pour in buttermilk. In the third bowl combine cornmeal, parsley, paprika, Creole seasoning, garlic salt, and pepper.

Dredge each tomato slice in the flour mixture to coat, then into the buttermilk, and finish by pressing each side of the tomato into the cornmeal mixture to coat. Place tomato slices on a baking sheet and allow to rest to absorb the flavor of the coating, 10 to 15 minutes, while you heat up the oil.

Heat oil in a deep fryer or saucepan, or, as I did, a 9-inch sauté pan. Heat to 350°F.

Gently place tomato slices into the hot oil and cook until golden brown (floating if you’re using a deep fryer), 2 to 3 minutes per side. Drain on a paper towel-lined plate.

Serve with remoulade. (Recipe follows)

This recipe yields eight slices. It can be doubled to serve more. 

Spicy Remoulade
 Feel free to cut back on the cayenne to tame this tangy sauce.

½ c. mayonnaise
2 T. coarse-grained mustard
2 T. drained prepared horseradish
2 T. chopped scallions
½ t. paprika
½ t. cayenne pepper (or less)
½ t. fresh lemon juice
Kosher salt
Freshly ground black pepper

Whisk first 7 ingredients in a small bowl. Season with salt and pepper. Makes about 2/3 cup.