Photo: Van Chaplin, Jennifer Davick; Stylist: Lisa Powell Bailey
Recipe from Southern Living

Linton prefers to fry in peanut oil because of its higher smoke point.


  • 4 large green tomatoes
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 1/2 cups buttermilk
  • 1 cup plain white cornmeal
  • 1 tablespoon Creole seasoning
  • 2 cups all-purpose flour, divided
  • Vegetable or peanut oil
  • Bread-and-Butter Pickle Rémoulade
  • Garnishes: bread-and-butter pickles, fresh parsley sprig


Prep Time:
Fry: 6 Minutes

  1. 1. Preheat oven to 200°. Cut tomatoes into 1/4-inch-thick slices. Sprinkle both sides of tomatoes evenly with salt and pepper.
  2. 2. Pour buttermilk into a shallow dish or pie plate. Stir together cornmeal, Creole seasoning, and 1 cup flour in another shallow dish or pie plate.
  3. 3. Dredge tomatoes in remaining 1 cup flour. Dip tomatoes in buttermilk, and dredge in cornmeal mixture.
  4. 4. Pour oil to a depth of 2 inches in a large cast-iron skillet; heat over medium heat to 350°. Fry tomatoes, in batches, 2 to 3 minutes on each side or until golden. Drain on paper towels. Transfer to a wire rack; keep warm in a 200° oven until ready to serve. Sprinkle with salt to taste. Serve with Bread-and-Butter Pickle Rémoulade. Garnish, if desired.
Linton Hopkins, Restaurant Eugene, Atlanta, Georgia,
June 2009