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.
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
