Yield
Makes 4 servings

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

How to Make It

Step 1

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

Step 2

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

Step 3

Place breadcrumbs in a shallow dish.

Step 4

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

Step 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.

Step 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.

Step 7

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

Ratings & Reviews