Fried Green Tomatoes with Remoulade
A classic Lowcountry dish!
Equipment
- 2 large baking sheets
Ingredients
Remoulade:
- 1 cup mayonnaise, or avocado mayo
- 2 tablespoons stone-ground mustard, see Notes
- 1 teaspoon smoked paprika hot or mild
- 1 teaspoon - 1 tablespoon Old Bay Seasoning, see Notes
- 1 garlic clove, pushed through a garlic press
- 1 tablespoon cherry pepper brine, from a jar, see Notes
- 1 tablespoon Worcestershire sauce
- 1 teaspoon ground white pepper
- 1 - 2 tablespoons milk, optional, see Notes before adding
- Hot sauce, optional
Fried Green Tomatoes:
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 3 large eggs
- 1/3 cup buttermilk
- Hot sauce, optional
- 1 cup cornmeal
- 1 cup seasoned bread crumbs
- 3 teaspoons kosher salt
- 1 1/2 teaspoons ground white pepper
- 1 teaspoon ground mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Neutral oil, for frying (avocado, vegetable, etc.)
- 4 green tomatoes, 1/4" slices
Instructions
- (Be sure to read the Notes on the Old Bay seasoning before mixing.) In a medium bowl, add the Remoulade ingredients and stir to combine well. Set aside at room temperature if continuing with the recipe, or refrigerate if using more than 2 hours after making the sauce.
- Place several layers of paper towels on a baking sheet or place a cooling/baking rack over a baking sheet. Set it aside. This will hold the finished tomatoes.
- In a shallow bowl, whisk together the flour and cornstarch. Set aside.
- In another shallow bowl, whisk the eggs, buttermilk, and hot sauce if using. Set aside.
- In another shallow bowl, whisk the cornmeal, bread crumbs, salt, pepper, mustard, garlic powder, and onion powder. Set aside.
- Place an empty baking sheet near the bowls. It will hold the breaded tomato slices before they are fried.
- Pour about ½” of oil in a cast iron skillet or enamel covered cast iron skillet. (Cast iron will hold and maintain the heat better than a regular flying pan.) Heat the oil to 350 degrees F. Check your temperature with a thermometer.
- While the oil is heating to 350° F, dip the tomatoes one or two at a time (or however many will fit into your bowl) into the flour, coating both sides. Shake off excess.
- After the flour coating, dip the tomatoes into the egg mixture, coating both sides well.
- Then dip the tomatoes into the breadcrumb mixture, pressing the breadcrumbs onto the tomatoes to give a good even coating. Place them onto the clean (no paper towels) baking sheet. Continue to coat all the tomatoes.
- Once the oil is up to temperature, carefully add several tomatoes into the oil. Don’t overcrowd the pan. Fry for about 2 to 4 minutes per side, or until they are a nice golden brown on both sides.
- Remove the tomatoes to the paper towels or rack for excess oil to be removed.
- Continue this cooking process until all the tomatoes have been cooked.
- Serve with the Remoulade.
Notes
I did not add any extra salt to the Remoulade; the mayo (I use Duke’s) and Old Bay were sufficient. Begin with the smallest amount of Old Bay (1 teaspoon) and taste before adding more. If you add too much Old Bay and find it’s too salty for your tastes, this is where the milk comes in. Add milk, 1 tablespoon at a time, to help mellow out the saltiness. Your mayo, and if you used a different brand of seasoning other than Old Bay, will affect your salt content. Always taste before adding additional salt. (By the way, I’ve never seen a low-sodium version of Old Bay.)
There are some homemade Old Bay recipes online. I have not tried any of them, but The Daring Gourmet has one that is lengthy; I would trust hers over anyone else’s recipe. I’ve tried some of her Ethiopian recipes, and they have been very good!
Leftovers can be refrigerated well-covered, for up to 3 days. Reheat in a 350 degree F oven for 8 to 10 minutes. You can also use an air fryer, but keep an eye on them so they don’t burn. You can reheat in a pan over medium heat, no oil, until the breading is crispy. Microwaving will reheat, but will not produce crisp breading.
I love the brine from a jar of cherry peppers for the acid in this dish. Some other online recipes call for vinegar, lemon juice, caper brine, etc., but I prefer the cherry pepper’s brine. Banana pepper brine will work well, too, if that’s what you have in your fridge. I use cherry peppers in my Pimento Cheese, Russian Dressing, and Tangy Tuna Salad.
The nutrition chart is a guesstimate only. The nutrition information for this recipe includes the full amount of the listed ingredients. The actual amounts of the breading and oil consumed will vary.
Nutrition Facts
Fried Green Tomatoes with Remoulade
Amount per Serving
Calories
885.56
% Daily Value*
Fat
49.3
g
76
%
Saturated Fat
7.83
g
49
%
Trans Fat
0.01
g
Polyunsaturated Fat
26.73
g
Monounsaturated Fat
11.85
g
Cholesterol
125.01
mg
42
%
Sodium
2273.97
mg
99
%
Potassium
517.35
mg
15
%
Carbohydrates
93.9
g
31
%
Fiber
5.6
g
23
%
Sugar
10.53
g
12
%
Protein
16.6
g
33
%
Vitamin C
28.04
mg
34
%
Calcium
130.91
mg
13
%
Iron
6.46
mg
36
%
* Percent Daily Values are based on a 2000 calorie diet.
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