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Fried Green Tomatoes With Roasted Red Pepper Rémoulade and Goat Cheese

Yield Makes 4 servings
Look for Japanese breadcrumbs, called "panko," on the ethnic food aisle of your supermarket or in Asian specialty markets.


  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Seasoned batter mix
  • 2 cups Japanese breadcrumbs
  • 3 green tomatoes, cut into 1/4-inch-thick slices
  • Salt and pepper to taste
  • Vegetable oil
  • Roasted Red Pepper Rémoulade
  • 3 ounces goat cheese, crumbled
  • 1/4 cup chopped fresh parsley

How to Make It

  1. Combine first 3 ingredients in a shallow dish or pan; set aside.

  2. Prepare 1 cup seasoned batter according to package directions; set aside.

  3. Place breadcrumbs in a shallow dish.

  4. Sprinkle tomatoes evenly with salt and pepper to taste. Dredge tomato slices in flour mixture, dip in batter, and dredge in breadcrumbs.

  5. Pour oil to a depth of 2 inches in a large nonstick skillet; heat over medium high to 360°; fry tomatoes, in batches, 2 minutes on each side or until golden. Drain on a wire rack over paper towels.

  6. Place tomatoes on individual serving plates; drizzle evenly with 1/2 cup Roasted Red Pepper Rémoulade, and sprinkle with cheese and parsley. Serve immediately with remaining rémoulade.

  7. Note: For testing purposes only, we used Old Bay Better Batter Seasoned Batter Mix.