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Photo: Van Chaplin, Jennifer Davick; Stylist: Lisa Powell Bailey Photo by: Photo: Van Chaplin, Jennifer Davick; Stylist: Lisa Powell Bailey

Fried Green Tomatoes With Bread-and-Butter Pickle Rémoulade

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

Southern Living JUNE 2009

  • Yield: Makes 6 to 8 servings
  • Prep time: 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
  • Bread-and-Butter Pickle Rémoulade
  • 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.

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