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Fried Green Tomatoes and Remoulade Sauce

Introduction & method

Most people have probably heard of the book and film Fried Green Tomatoes at the Whistle Stop Café. But if you don't live in the US, especially the southern states, you might not have had the chance to try them. If you do get your hands on some big green tomatoes, do give this a try - it's really easy, and tastes a whole lot better than it sounds.

 Fried Green Tomatoes and Remoulade Sauce Recipe

Prep the Tomatoes


Wash the tomatoes and cut off any bits of stem. Cut into slices about 8mm (a bit over a quarter of an inch) thick. Lay them flat on a wire rack and sprinkle with salt and sugar. Leave for 30 minutes, then rinse them.

Make the Remoulade Sauce


Mix mayonnaise, tomato puree, onion powder, garlic powder and cayenne pepper. Set aside until needed.

Prep the Production Line


As with any crumbed item, you need three small plates, one containing flour, one with egg, and the other is the crumb mix. The egg mix here is a bit special, it's beaten egg with buttermilk and hot sauce (Frank's, tabasco, sriracha etc). The breadcrumbs are seasoned with salt and pepper.

Coat and Cook the Tomatoes


Heat 3cm (1¼ inches) of oil in a frying pan. The temperature should be 180 °C (356 °F). Dip each tomato slice into the flour, getting it coated all over, then the egg/buttermilk mixture, and then the crumb. Press the crumb mix firmly onto the tomato so that it sticks. Carefully lower each tomato into the oil and cook for 3-4 minutes on each side until golden brown. Drain and serve.



 
You might also like these recipes:

Buttermilk Pancakes

Steak Diane

Buffalo Wings

Ingredients & Info


TOMATOES
 2 large (beef tomato size) green tomatoes
CRUMB
 2 tbsp plain (all-purpose) flour
 1 egg
 half a cup buttermilk
 a few drops hot sauce
 2 tbsp panko breadcrumbs (see note below)
 pinch of salt
 pinch of ground black pepper
REMOULADE SAUCE
 3 tbsp mayonnaise
 1 tbsp tomato puree
 half a tsp onion powder
 half a tsp garlic powder
 half a tsp cayenne pepper

PLUS

Cornmeal is the preferred crumb in the southern states, but alternatives include grits, polenta, or breadcrumbs.


UNITS:
Metric
US Customary/Imperial

Prep time: 10 minutes.
salting time: 30 minutes.
Cooking time: 8 minutes.
Total time: 48 minutes.