Fried Green Tomatoes With Bread-and-Butter Pickle Remoulade |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Linton prefers to fry in peanut oil because of its higher smoke point. 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 |
Directions:
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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