Photo: Van Chaplin, Jennifer Davick; Stylist: Lisa Powell Bailey
Prep Time
15 Mins
Fry Time
6 Mins
Yield
Makes 6 to 8 servings

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

How to Make It

Step 1

Preheat oven to 200°. Cut tomatoes into 1/4-inch-thick slices. Sprinkle both sides of tomatoes evenly with salt and pepper.

Step 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.

Step 3

Dredge tomatoes in remaining 1 cup flour. Dip tomatoes in buttermilk, and dredge in cornmeal mixture.

Step 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.

Restaurant Eugene, Atlanta, Georgia

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