Fried Green Tomatoes With Bread-and-Butter Pickle Rémoulade

Photo: Van Chaplin, Jennifer Davick; Stylist: Lisa Powell Bailey
Linton prefers to fry in peanut oil because of its higher smoke point.

Yield:

Makes 6 to 8 servings

Recipe from

Recipe Time

Prep: 15 Minutes
Fry: 6 Minutes

Ingredients

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
Garnishes: bread-and-butter pickles, fresh parsley sprig

Preparation

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

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

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.

Note:

Linton Hopkins,

Restaurant Eugene, Atlanta, Georgia,

June 2009