About the recipe: Fried green tomatoes are unripe green tomatoes that are battered and fried in hot oil. It is served with a mayonnaise-based shrimp remoulade sauce.
6 servings (Recipe can be doubled to serve more)
YouTube instructional video is at the bottom.
2 large green unripe tomatoes (1 and 1/2 pounds)
Yellow cornmeal
All-purpose flour
Sugar or honey
Vegetable or canola oil
Bacon fat (Optional)
Buttermilk (Room temp)
Large eggs (Room temp)
Mayonnaise
Sour cream
Creole mustard
Worcestershire sauce
Chopped green onions
Chopped Celery
Chopped parsley
Seasonings
Salt
Black pepper
Tony Chachere’s creole seasoning
Chef Paul’s vegetable magic
Granulated onion
Granulated garlic
Smoked paprika
Cayenne pepper
Dried Shrimp (Optional)
Tools you’ll need
Cooking rack
11 by 17-inch baking pan
10-inch round cast iron skillet
Preparation of ingredients
Tomatoes
Step 1- Rinse green tomatoes off with cold water. Remove the stem off of each tomato using a spoon. Turn the tomato on its side. Slice the top portion of the tomato off. Cut each tomato into 1 or 2 16ths of an inch thick slice.
Step 2- Place the tomato slices on a large flat chopping board. Lightly sprinkle salt, black pepper and Tony Chachere’s onto each side of the tomato slices. Rub the seasonings onto each tomato slice with your fingers. From there place the tomato slices into a medium-sized bowl and set aside.
Seasoned egg and buttermilk batter
Step 3- add 2 large eggs (Room temp), 1/3 cup buttermilk (Room temp), 1/8 teaspoon salt, 1/8 teaspoon black pepper, 1/8 teaspoon Tony Chachere’s creole seasoning, and 1/8 teaspoon smoked paprika into a medium sized bowl. Stir all ingredients with a whisk until combined.
Seasoned cornmeal and all-purpose flour batter
Step 4- Add 1 cup yellow cornmeal, 1 cup all-purpose flour, 1 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon Tony Chachere’s creole seasoning, 1 teaspoon chef Paul’s vegetable magic, 1 teaspoon granulated onion, 1 teaspoon granulated garlic, 1/2 teaspoon cayenne pepper, and 1/4 teaspoon smoked paprika into a medium sized bowl. Stir all ingredients together until combined and set aside.
Making the shrimp remoulade sauce
Step 5- Add 1/2 cup mayonnaise, 2 tablespoons sour cream, 2 teaspoons creole mustard, 2 tablespoons chopped green onions, 2 tablespoons chopped celery, 1 tablespoon chopped parsley, 1/8 teaspoon Tony Chachere’s creole seasoning, 1/8 teaspoon granulated garlic, 1/4 teaspoon smoked paprika, 1/8 teaspoon cayenne pepper, 1 tablespoon Worcestershire sauce, 2 teaspoons sugar or 1 teaspoon honey, and 1 ounce of dried shrimp (Optional) into a small food processor. Blend for 1 minute. Add the mixture into a small bowl and place into the fridge.
Heating the oil
Preheat fire to medium heat.
Note- If you are using all vegetable or canola oil and add 2 and 1/4 cups altogether. The 1/4 cup oil will substitute for the bacon fat in the recipe.
Step 6- Add 1/4 cup bacon fat into a heated 10-inch round cast iron skillet. After the bacon fat melts, add 2 cups vegetable or canola oil. Let the oil get hot until it reaches a temperature of 375-degrees F.
Breading and frying the tomato slices
Step 7- Coat the tomatoes slices (2 at a time) with the seasoned egg batter. Transfer them into the seasoned cornmeal and all-purpose flour batter. Shake the bowl to coat the tomato slices. Add the tomatoes back into the seasoned egg batter and flip the tomato slices to coat them. Once done add them back into the seasoned cornmeal and all-purpose flour batter. Shake the bowl to coat the tomato slices. Add the tomato slices back into the seasoned egg batter once more. Flip the tomato slices to coat them with the batter. Add them back into the seasoned cornmeal and all-purpose flour batter. Shake the bowl to coat the tomato slices with the batter.
Step 8- Add the tomato slices into the hot oil. Let the tomato slices fry for 1 to 2 minutes on each side or until they are a golden-brown color. Make sure you flip the tomato slices to ensure even frying. Once done transfer the fried tomato slices onto a cooling rack with an 11 by 17-inch baking pan underneath it. Let cool for 5 minutes before serving.
YouTube instructional video
