Fried Green Tomatoes and Remoulade Sauce

Fried Green Tomatoes

  • 3 large green tomatoes
  • 1/2 cup buttermilk (or use 4 oz milk mixed w/1/2 tsp vinegar)
  • 1/2 cup flour
  • 1/2 cup cornmeal
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder
  • 3/4 tsp salt
  • 2 cups vegetable or peanut oil
  1. Lay the sliced tomatoes in a shallow baking pan lined with paper towels. Sprinkle them with salt and let them sit about 30 minutes, turning them midway through.
  2. Pour the buttermilk into a shallow dish.
  3. In a medium-size bowl, combine the flour cornmeal, pepper, garlic powder, and 3/4 tsp salt. Dip the tomatoes into the buttermilk; then dredge them in the seasoned flour-cornmeal mixture. Set aside on a large platter.
  4. In a large skillet or pot, heat the oil over medium-high heat.
  5. Deep-fry the tomatoes in batches (being careful not to crowd them) until golden brown.

Remoulade Sauce

  • 1 cup mayonnaise
  • 2 Tbsp mustard (Creole or whole-grain)
  • 2 Tbsp ketchup
  • 2 Tbsp chopped parsley
  • 2 garlic cloves, minced
  • 1 tsp horseradish sauce
  • 1 tsp paprika
  • 1 tsp hot sauce

Whisk everything together, cover and chill. Use as dip for the fried green tomatoes.


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