Fried Green Tomatoes with Remoulade
A couple of months ago, my sister Becca and I made fried green tomatoes with a remoulade-type sauce for brunch. It was our first time making them, but thought they came out pretty well. We followed a fantastic recipe from Simply Recipes, complete with a remoulade. I’m sure they would have been even better had we followed it exactly. (We didn’t have any Cajun seasoning nor Creole mustard.) Nonetheless, they were as good or better than what I’ve sampled in my life thus far.
Fried Green Tomatoes Recipe
Prep time: 10 minutes
Cook time: 20 minutes
Yield: Serves 4 as a side dish.
*If you can find it, use fine white
cornmeal, which is the primary cornmeal used in the South.
**Buttermilk adds flavor and tang,
but is not strictly necessary.
3 medium, firm green tomatoes
Salt
1 cup all-purpose flour
1 Tbsp Cajun seasoning (optional)
½ cup milk or buttermilk
1 egg
⅓ cup cornmeal
½ cup fine dry bread crumbs
¼ cup peanut oil or other
vegetable oil
1) Cut unpeeled tomatoes into ½ inch
slices.
2) Sprinkle slices with salt.
3) Let tomato slices stand for 5
minutes.
4) Meanwhile, place in separate shallow
bowls: the flour and Cajun seasoning (if using), buttermilk and egg, and bread crumbs and cornmeal.
5) Heat
the peanut oil in a skillet on medium heat.
6) Beat
the egg and the buttermilk together.
7) Dip
tomato slices in the flour-seasoning mix, then buttermilk-egg mixture, then the
cornmeal-bread crumb mix.
8) In
the skillet, fry half of the coated tomato slices at a time, for 3-5 minutes on
each side or until brown.
9) Set
the cooked tomatoes on paper towels to drain.
***These
are fantastic with a little Tabasco sauce or remoulade.
Remoulade Sauce Recipe
Prep time: 10 minutes
Yield: Makes about 1-½ cups.
1-¼ cups mayonnaise
¼ cup whole grain mustard (Creole mustard if possible)
1 Tbsp sweet paprika
1-2 teaspoons Cajun or Creole
seasoning
2 teaspoons prepared horseradish
1 teaspoon pickle juice (dill or
sweet, your preference)
1 teaspoon hot sauce (preferably
Tabasco)
1 large clove garlic, minced and smashed
1) Mix all the ingredients together in
a medium bowl.
* If you don't have any pickle juice on hand, use a little lemon juice or vinegar.
**The remoulade is better if left
for a few hours to let the flavors meld.
***Keep refrigerated.