Best 10 Fried Green Tomatoes With Shrimp And Remoulade Sauce Recipes

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Welcome to the delightful world of fried green tomatoes with shrimp and remoulade sauce! This classic Southern dish offers a unique blend of tangy, crispy tomatoes, succulent shrimp, and a creamy, flavorful sauce that leaves your tastebuds dancing. Whether you're a seasoned chef or a home-cooking enthusiast, this article will guide you through the process of creating this delectable dish, ensuring that you impress your family and friends with your culinary skills. So, get ready to embark on a culinary journey that promises crispy textures, zesty flavors, and a satisfying meal that is sure to become a favorite in your kitchen!

Let's cook with our recipes!

FRIED GREEN TOMATOES WITH SHRIMP REMOULADE



Fried Green Tomatoes with Shrimp Remoulade image

Provided by Bobby Flay

Time 1h35m

Yield 4 servings

Number Of Ingredients 29

1/4 cup Creole mustard
2 tablespoons prepared horseradish
1/2 teaspoon sweet Spanish paprika
1 egg yolk
Zest and juice of 1 lemon
Kosher salt and freshly ground black pepper
1 cup canola oil
1/4 cup finelydiced celery
1/4 cup finely diced red onion
3 tablespoonsketchup
3 tablespoons whitewine vinegar
2 tablespoonsfinely chopped fresh flat-leaf parsley
2 teaspoons Worcestershire sauce
2 cloves garlic,smashed and chopped to a paste
2 to 3 dashes your favorite hot sauce, such as Tabasco
2 cups fine groundyellow cornmeal
Salt and freshlyground black pepper
8 slices greentomatoes, 1/2-inch thick (about 3 green tomatoes)
1 cup canola oil
1 tablespoon celeryseeds
2 teaspoons garlicpowder
2 teaspoons onionpowder
2 teaspoons paprika
1 teaspoon koshersalt
1/2 teaspoonfreshly ground black pepper
24 medium (31-40 count) shrimp, peeled and deveined
2 to 3 tablespoonscanola oil
Shredded iceberglettuce
Parsley leaves, forgarnish

Steps:

  • For the remoulade: Whisk together the mustard, horseradish, paprika, yolk, lemon juice and zest and some salt and black pepper in a medium bowl. Gradually add the oil in a slow, steady stream while whisking constantly, until all the oil is incorporated and emulsified. Stir in the celery, onions, ketchup, vinegar, parsley, Worcestershire, garlic and hot sauce to taste. Cover with plastic wrap, and refrigerate for at least 1 hour and up to 24 hours to allow the flavors to meld.
  • For the fried green tomatoes: Put the cornmeal in a large shallow bowl and sprinkle with salt and pepper. Season the tomatoes with salt and pepper on both sides. Dredge the tomatoes in the cornmeal on both sides and tap off excess.
  • Heat 1/2 cup of the oil in a large saute pan over medium heat until it begins to shimmer. Fry half of the tomatoes until golden brown on both sides and just cooked through, about 1 minute 30 seconds per side. Transfer with a slotted spatula to a baking sheet lined with paper towels. Season with salt and repeat with the remaining tomatoes and oil.
  • For the shrimp: Combine the celery seeds, garlic powder, onion powder, paprika, salt and pepper in a mortar and pestle and crush into a somewhat fine powder. Toss the shrimp with the spice mixture.
  • Heat 2 tablespoons of the oil in a large saute pan over high heat until it begins to shimmer. Add the shrimp and cook until crusty and just cooked through, about 3 minutes (do this in batches if necessary with more oil; the shrimp should be in a single layer).
  • For assembly: Toss lettuce with a few tablespoons of the remoulade and season with salt and pepper. Divide the lettuce among the tomatoes and top each tomato with 3 shrimp. Drizzle with more of the remoulade. Garnish with parsley leaves.

FRIED GREEN TOMATOES WITH SHRIMP REMOULADE



Fried Green Tomatoes with Shrimp Remoulade image

A classic New Orleans delicacy, fried green tomatoes are complete only with a spicy shrimp remoulade over a bed of greens.

Provided by Liz Horn Pršic

Categories     Side Dish     Vegetables     Tomatoes     Fried Green Tomato Recipes

Time 45m

Yield 6

Number Of Ingredients 21

½ cup Creole mustard
½ cup olive oil
2 tablespoons ketchup
1 teaspoon Worcestershire sauce
2 teaspoons prepared horseradish
2 cloves garlic, chopped
1 tablespoon lemon juice
2 teaspoons minced onion
2 teaspoons chopped green onion
2 teaspoons paprika
¼ teaspoon ground black pepper
⅛ teaspoon cayenne pepper
2 teaspoons chopped fresh parsley
24 cooked medium shrimp, shelled and deveined
1 cup buttermilk
1 egg
2 cups yellow cornmeal
3 large green tomatoes, sliced 1/2 inch thick
¼ cup olive oil, or as needed
2 cups mixed salad greens
3 tablespoons chopped green onion

Steps:

  • In a medium bowl, stir together mustard, 1/2 cup olive oil, ketchup, Worcestershire sauce, horseradish, garlic, lemon juice, onion and 2 teaspoons of green onion. Season with paprika, pepper, cayenne pepper and parsley. Gently stir in the shrimp until evenly distributed. Cover and refrigerate until needed.
  • In a shallow bowl, whisk together the buttermilk and egg with a fork. Spread the cornmeal out on a plate. Heat 1/4 cup of olive oil in a large skillet over medium heat. Add more if needed to maintain an even coating of oil in the bottom of the skillet.
  • Dip the tomato slices in the buttermilk and egg, then dip into the cornmeal to coat thoroughly. Fry slices in the hot oil until golden brown on each side, about 5 minutes per side. Transfer to a paper towel-lined plate and continue breading and frying the remaining tomato slices.
  • To serve, arrange salad greens on six plates. Top each one with two slices of fried green tomato, then spoon some of the shrimp remoulade over the tomatoes and sprinkle with the remaining green onion to garnish.

Nutrition Facts : Calories 618.4 calories, Carbohydrate 49.6 g, Cholesterol 71.6 mg, Fat 42.1 g, Fiber 3.8 g, Protein 11.7 g, SaturatedFat 5.5 g, Sodium 283.2 mg, Sugar 10.4 g

FRIED GREEN TOMATOES WITH SHRIMP REMOULADE



Fried Green Tomatoes With Shrimp Remoulade image

Provided by Food Network Kitchen

Time 1h

Yield 4 servings

Number Of Ingredients 29

1/4 cup Creole mustard (or other spicy mustard)
2 tablespoons ketchup
1/2 teaspoon Worcestershire sauce
1 teaspoon minced garlic
1/2 teaspoon fresh lemon juice
2 teaspoons paprika
1/8 teaspoon white pepper
Pinch of cayenne pepper
1 teaspoon sugar
Kosher salt
1/4 cup extra-virgin olive oil
1/2 cup minced celery
1/2 teaspoon minced fresh parsley
1/2 tablespoon minced onion
1/2 tablespoon finely chopped scallion (green part only)
1 tablespoon mayonnaise
Hot sauce, to taste
Kosher salt
1 lemon, thinly sliced
4 teaspoons hot sauce
2 bay leaves
1 carrot, sliced
1 teaspoon Worcestershire sauce
1 1/2 pounds medium shrimp, peeled and deveined (tails intact)
1 cup fine cornmeal
Kosher salt and freshly ground black pepper
1 cup buttermilk
1/2 cup vegetable oil
8 thick slices green tomatoes (1/4 to 1/3 inch thick)

Steps:

  • Make the remoulade: Mix the mustard, ketchup, Worcestershire sauce, garlic, lemon juice, paprika, white pepper, cayenne and sugar in a large bowl; season with salt. Whisk in the olive oil in a slow stream until blended. Whisk in the celery, parsley, onion, scallion, mayonnaise and hot sauce. Cover and refrigerate until ready to serve.
  • Prepare the shrimp: Bring 2 quarts water to a boil in a large pot. Add 3 tablespoons salt, the lemon slices, hot sauce, bay leaves, carrot and Worcestershire sauce; boil 10 to 15 minutes. Add the shrimp and return to a boil, then reduce the heat and simmer until the shrimp are opaque and just firm, 5 to 7 minutes. Drain the shrimp and run under cold water to stop the cooking. Discard the carrot, lemon slices and bay leaves. Cover the shrimp and refrigerate until cold.
  • Fry the tomatoes: Mix the cornmeal, 1/4 teaspoon salt and teaspoon black pepper in a shallow dish. Put the buttermilk in another shallow dish. Heat the vegetable oil in a large deep skillet over medium-high heat. Dip the tomato slices in the buttermilk, then coat with the cornmeal, shaking off the excess. Fry until golden brown, 1 to 2 minutes per side.
  • Place 2 fried tomato slices on each plate. Top with the shrimp and drizzle with the remoulade.

FRIED GREEN TOMATOES WITH REMOULADE



Fried Green Tomatoes with Remoulade image

The green tomato is an anchor of Southern cooking. I like to fry them until they're brilliantly crispy and golden brown. It's so simple and straightforward, just like Southern food should be.

Provided by Hugh Acheson

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 16

1 cup mayonnaise
2 Shallots, minced
6 Scallions, thinly sliced, white and pale green parts
2 tbsps whole grain Creole-style mustard
1 teaspoon cayenne pepper
1 teaspoon Louisiana-style hot sauce (Crystal)
1 tbsp Lemon juice, freshly squeezed
1 tbsp Worcestershire sauce, (omit for vegetarian remoulade)
kosher salt
1/2 teaspoon lemon zest, grated
12 Slices of green tomato, 1/3 of an inch thick
1 cup all-purpose flour
3 Eggs, beaten with 1/4 cup cold water
1 cup fine yellow cornmeal
1/4 cup vegetable oil
Arugula, for serving

Steps:

  • For the remoulade: In a small mixing bowl, combine the mayo, shallots, scallions, mustard, cayenne, hot sauce, lemon juice, Worcestershire, a pinch of salt, and lemon zest. Adjust the seasoning with more salt and hot sauce if needed and reserve. Makes 1½ cups.
  • Fry the tomatoes: Bring cast-iron skillet to medium-high heat. Season the green tomato slices with salt. Set aside on a rack fitted over a rimmed baking sheet, which will later become the cooling rack after frying. Find 3 similarly shaped shallow baking dishes. In the first, add flour. In the second, pour the eggs. In the third, add cornmeal. We are creating an assembling line of dredging. One by one, flour a tomato slice on both sides, dunk in the egg mixture, and then dredge in the cornmeal. As you finish each tomato, stack them on a cutting board.When the skillet has preheated, add the oil and heat to shimmering. Fry the green tomatoes until golden, about 2 to 3 minutes per side.
  • Assemble the dish: When the tomatoes are crispy, golden brown, and heated through, place them on the cooling rack. Dollop a tablespoon of remoulade on a serving plate and arrange the fried green tomatoes over the sauce. Garnish with some arugula, more remoulade and serve immediately. Nobody wants soggy tomatoes!

FRIED GREEN TOMATOES AND SHRIMP RéMOULADE



Fried Green Tomatoes and Shrimp Rémoulade image

Provided by Kim Severson

Categories     appetizer

Time 1h

Yield 6 appetizer servings

Number Of Ingredients 23

2 tablespoons Old Bay seasoning
Dash of Tabasco or other hot sauce
Juice of 1 lemon
Salt and freshly ground black pepper
36 medium shrimp (about 1 pound)
1/2 cup Creole or other coarse mustard
1/3 cup ketchup, preferably Heinz
1 tablespoon prepared horseradish
1 1/2 teaspoons fresh lemon juice
1 1/2 teaspoons paprika
1/2 teaspoon ground white pepper
1/4 teaspoon ground cayenne pepper, or as needed
Salt
1/3 cup olive oil
1/4 cup chopped celery
1 1/2 teaspoons chopped scallion
4 large green tomatoes (see note)
1 1/2 cups buttermilk
Vegetable oil
2 cups corn flour or fine corn meal
2 tablespoons kosher salt
2 teaspoons ground black pepper
6 small handfuls of mesclun greens

Steps:

  • For the shrimp: Fill a pot with 4 quarts of water; add Old Bay seasoning, hot sauce, lemon juice and salt and pepper to taste. Bring to a boil, add shrimp and boil 1 to 2 minutes. Drain, rinse and drain again. Transfer to covered container and refrigerate at least 30 minutes.
  • For the rémoulade: Combine mustard, ketchup, horseradish, lemon juice, paprika, white pepper and 1/4 teaspoon cayenne pepper. Mix well, and season with salt to taste. Slowly add olive oil while whisking vigorously. Add cayenne pepper and salt, adjusting to taste. Add celery and scallion and mix well. Cover and refrigerate until chilled, at least 30 minutes.
  • For the tomatoes: Cut off ends of tomatoes and cut each tomato into about three 1/2-inch slices. Put tomato slices in a large bowl. Add buttermilk and turn to coat. Marinate for 5 minutes.
  • Place a large heavy skillet over medium-high heat. Add oil to come two-thirds up side of pan. Heat oil to about 325 degrees. In a wide bowl, mix corn flour, salt and pepper. Working in batches, remove tomatoes from buttermilk, shaking off excess, and dip in corn flour to coat, shaking off excess. Slip into oil and fry until golden brown, 2 to 3 minutes on each side. Drain on paper towels. To serve, place greens on plates and top with tomato, shrimp and rémoulade.

FRIED GREEN TOMATOES WITH SHRIMP REMOULADE



Fried Green Tomatoes With Shrimp Remoulade image

This is another recipe from New Orleans' Crescent City Market, presented by Kenneth Smith of the Upperline Restaurant

Provided by Sherrybeth

Categories     Vegetable

Time 1h

Yield 1 serving(s)

Number Of Ingredients 20

1/2 cup creole mustard (or other coarse mustard)
1/3 cup ketchup (preferably Heinz)
1 tablespoon prepared horseradish
1 1/2 teaspoons fresh lemon juice
1 1/2 teaspoons paprika
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper (or more if desired)
salt, to taste
1/3 cup olive oil
1/4 cup celery, chopped
1 1/2 teaspoons scallions, chopped
5 tablespoons vegetable oil or 5 tablespoons light olive oil
1 egg
1 cup milk
2 slices green tomatoes, 1/2 to 3/4 inch thick
1 cup cornmeal, lightly seasoned with
salt and pepper
1 cup mixed greens or 1 cup lettuce
6 -8 medium shrimp, boiled, peeled and chilled
4 tablespoons remoulade sauce

Steps:

  • To prepare Remoulade Sauce:.
  • In a bowl, combine mustard, ketchup, horseradish, lemon juice, paprika, white pepper, and cayenne pepper; mix well. Season with salt.
  • Slowly add oil while whisking vigorously. If needed, add more cayenne pepper and salt, adjusting to taste.
  • Add celery and scallion; mix well.
  • Cover and refrigerate until chilled, at least 30 minutes.
  • To prepare Fried Green Tomatoes:.
  • Heat oil in a sauté pan over medium heat.
  • Whisk together egg and milk. Dip tomato slices in egg mixture, then coat with cornmeal.
  • Carefully place tomato slices in sauté pan and cook SLOWLY until golden brown on bottom, then turn and brown the other side. (Note: If tomatoes are cooked too quickly, the outside will brown before the inside is cooked.).
  • To serve, arrange greens on an individual serving plate. Place fried tomato slices next to each other on the bed of greens. Top each slice with three or four shrimp. Spoon remoulade sauce over shrimp.

Nutrition Facts : Calories 2105, Fat 164, SaturatedFat 26.9, Cholesterol 220.2, Sodium 2613.7, Carbohydrate 140.4, Fiber 16.3, Sugar 24.2, Protein 32.6

FRIED GREEN TOMATOES WITH SHRIMP AND REMOULADE SAUCE



Fried Green Tomatoes with Shrimp and Remoulade Sauce image

Provided by Guy Fieri

Categories     appetizer

Yield Serves 4

Number Of Ingredients 20

3 cups vegetable oil
2 large eggs
1 cup whole milk
1 1/4 cups hot sauce, such as Louie's All Spiced Up Sauce
1 cup all-purpose flour
2 cups Italian breadcrumbs
1 tablespoon dry Italian dressing mix
2 green tomatoes, sliced 1/4 inch thick
2 tablespoons dry crab boil seasoning, such as Zatarain's
1 onion, sliced
1 lemon, sliced
1/4 cup hot sauce, such as Louie's All Spiced Up Sauce
8 large shrimp, shells on
1/2 cup mayonnaise (preferably Blue Plate)
1 1/2 tablespoons Creole mustard, such as Zatarain's
1 scant tablespoon prepared horseradish
Juice of 1 lemon
1 teaspoon Worcestershire sauce
2 dashes of hot sauce, such as Louie's All Spiced Up Sauce
Shredded lettuce, for serving

Steps:

  • For the tomatoes: Heat the oil in a deep frying pan or cast iron skillet to 350 degrees F.
  • Beat the eggs, milk, and hot sauce in a shallow dish. Put the flour and breadcrumbs in 2 separate shallow dishes. Dip the tomato slices in the flour, then the egg wash, and then the breadcrumbs. Transfer to the oil and fry until golden brown, 1 to 2 minutes. Drain on paper towels and keep warm until ready to serve.
  • For the shrimp: Bring the water to a boil and add the crab boil, onions, lemons, and hot sauce. Stir and add the shrimp. Boil until the shrimp turn pink. Peel.
  • For the sauce: Combine the mayonnaise, mustard, horseradish, lemon juice, Worcestershire sauce, and hot sauce.
  • To serve: Line a plate with shredded lettuce. Add 2 slices fried green tomatoes. Top each tomato with 1 boiled shrimp. Fill a squeeze bottle with the remoulade sauce and drizzle decoratively.

FRIED GREEN TOMATOES W/SHRIMP REMOULADE



Fried Green Tomatoes W/Shrimp Remoulade image

This has been posted for ZWT II. Found on the net, Mark Twain was quoted as saying "New Orleans food is as delicious as the less criminal forms of sin." The dish was further described - "This has become a modern classic appetizer in New Orleans, having originated at the Upperline Restaurant Uptown, then appeared at Uglesich's & spread to points beyond. It's simple, really -- just adding 1 ingredient to the classic Shrimp Remoulade, but it makes a big difference. Cool salad, cool & tangy sauce & shrimp, over piping hot & crunchy fried green tomatoes. This is New Orleans w/a touch of the Deep South & a hint of Creole-Italian. That's a beautiful thing." My recipe source was gumbopages.com/recipe & it would be nice to think this "form of sin" survived. (Times were not specified, so have been estimated)

Provided by twissis

Categories     Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 16

4 green tomatoes
1 1/2 cups oil
1 cup all-purpose flour
1 tablespoon basil (finely chopped)
2 tablespoons parmesan cheese (grated)
1 teaspoon oregano (crushed)
salt
black pepper
cayenne pepper
1 cup milk
1 egg (beaten)
1 cup water
Tabasco sauce (to taste)
shrimp remoulade sauce
romaine lettuce (shredded)
3 tablespoons fresh chives (chopped)

Steps:

  • Heat oil in a cast-iron skillet till hot but not smoking (about 350°F). Slice the tomatoes about 3/8" thick & pat them dry w/paper towels.
  • Season flour w/salt, pepper & cayenne. Add the Parmesan, oregano & basil to the bread crumbs & mix thoroughly.
  • Mix milk, egg & water & combine w/a wire whisk to make an egg wash. Season the egg wash w/salt, pepper & hot sauce.
  • Using the classic 3-step method, dredge the tomato slices in flour (tap excess from slices), then dip in the egg wash & then coat thoroughly w/the breadcrumbs.
  • Pan-fry tomatoes (being careful not to crowd the pan) till golden brown on ea side (do in batches if necessary). Drain well on several layers of paper towels.
  • For ea serving, place Romaine lettuce on a salad plate, about 3 slices of tomato, then top w/the shrimp remoulade. Garnish w/chopped chives & serve immediately.
  • NOTE: There are several recipes for fried green tomatoes & shrimp remoulade here on RZ, but none I found that combine them as they do in this New Orleans dish.

Nutrition Facts : Calories 467, Fat 43.3, SaturatedFat 7.2, Cholesterol 31.8, Sodium 51.8, Carbohydrate 16.7, Fiber 1.2, Sugar 2.6, Protein 4.7

FRIED GREEN TOMATOES WITH REMOULADE SAUCE



Fried Green Tomatoes With Remoulade Sauce image

This is a classic American favorite! Tart and flavorful, especially loved in the South. Great paired with a light summer salad. Adapted from The Everything Vegetable Cookbook by Jay Weinstein, a professional chef and radio personality. He is the commentator for National Public Radio and is now a nationally acclaimed food writer. Enjoy!

Provided by Sharon123

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

1 cup mayonnaise (preferably homemade)
1 hard-boiled egg, finely chopped
1 tablespoon capers, chopped
1 tablespoon chopped sweet pickle (or dill pickles)
1 teaspoon chopped parsley
1 dash hot pepper sauce (or cayenne)
3 large green tomatoes, sliced 1/2-inch thick (about 12-14 slices)
flour (for dredging)
1 teaspoon celery salt
1/4-1/2 teaspoon garlic powder (optional)
6 beaten eggs, diluted with 1/2 cup milk
4 cups seasoned bread crumbs (or plain, preferably homemade)
2 -3 cups light oil, for frying (such as canola or peanut)

Steps:

  • Make the remoulade sauce:.
  • Combine mayonnaise with chopped egg, capers, pickle, parsley, and hot sauce. Taste for seasoning and refrigerate.
  • Dredge each tomato slice in flour that has been mixed with celery salt and garlic powder, if using, then eggs, then bread crumbs, pressing the bread crumbs so they'll stick.
  • Fry in small batches over low-medium heat(325*F.), until they feel tender when tested with a fork.
  • Season with salt, and serve immediately with the remoulade sauce. Enjoy!

Nutrition Facts : Calories 849.5, Fat 35, SaturatedFat 7.3, Cholesterol 342.1, Sodium 2744.8, Carbohydrate 104.5, Fiber 7.5, Sugar 17, Protein 30.2

FRIED GREEN TOMATOES WITH CRAWFISH OR SHRIMP REMOULADE



Fried Green Tomatoes With Crawfish or Shrimp Remoulade image

I grew up with fried green tomatoes; however, never thought of adding either crawfish or remoulade sauce until now. The idea comes from The Top 100 New Orleans Recipes of all Time cookbook which was compiled by John DeMers and Rhonda Findley. The book did provide a recipe for the Remoulade but I used Rita L's recipe #87124. The sauce can be made using either crawfish tails if you have them or shrimp. When making please plan ahead, the Remoulade Sauce needs to chill a couple of hours for the flavors to blend.

Provided by PaulaG

Categories     Crawfish

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

4 green tomatoes, sliced 1/4 inch thick slices
cajun seasoning, to taste
1/4 cup all-purpose flour
2 eggs, beaten
2 cups cornmeal, for breading (coarse or stone ground works best)
1/2-1 cup vegetable oil
1/2 lb crawfish tails or 1/2 lb shrimp, cooked
1 cup prepared remoulade sauce, Remoulade Sauce

Steps:

  • Prepare the Remoulade sauce as per recipe, stir in the crawfish tails or shrimp, reserving several for garnish.
  • If you are using shrimp, chop them so they will be about the size of the crawfish tails or use salad cooked shrimp.
  • Preheat oil in heavy cast iron skillet until it sizzles when sprinkled lightly with water.
  • Season the sliced tomatoes with Cajun seasoning to taste and dust lightly with flour.
  • Please note: If the tomato slices are to heavily covered with flour the cornmeal will not adhere.
  • Dip the slices in the beaten eggs and then coat with cornmeal.
  • Fry in hot oil until browned, turning as needed; about 3 minutes on each side.
  • To serve, place 3 to 4 slices on a serving plate, top with sauce and garnish with reserved crawfish tails or shrimp. Can sprinkle lightly with chopped parsley if desired.

Nutrition Facts : Calories 595, Fat 32.7, SaturatedFat 4.8, Cholesterol 153.6, Sodium 108.1, Carbohydrate 59.3, Fiber 6, Sugar 5.4, Protein 18.8

Tips:

  • Select firm, unripe green tomatoes: These tomatoes will hold their shape better during frying and provide a satisfying crunch.
  • Slice the tomatoes evenly: This will ensure that they cook evenly and consistently.
  • Use a light dredging of flour: This will help the egg wash adhere to the tomatoes and create a crispy coating.
  • Use a well-seasoned cast iron skillet: This will help achieve a golden brown crust on the tomatoes.
  • Fry the tomatoes in hot oil: This will help create a crispy coating and prevent the tomatoes from becoming soggy.
  • Drain the tomatoes on paper towels: This will remove excess oil and help keep the tomatoes crispy.
  • Serve the tomatoes hot with your favorite dipping sauce: Remoulade sauce is a classic choice, but you could also use ranch dressing, ketchup, or your favorite barbecue sauce.

Conclusion:

Fried green tomatoes are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. They are a great way to use up unripe green tomatoes and are a perfect addition to any summer meal. With a crispy coating, juicy interior, and flavorful dipping sauce, fried green tomatoes are sure to be a hit with everyone at the table. So next time you have a surplus of green tomatoes, don't let them go to waste—fry them up and enjoy this classic Southern dish!

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