Fried Green Tomatoes with Creole Remoulade


Serves 2 – 4

1 cup medium coarse cornmeal
1 tablespoon Creole seasoning
Salt and pepper
2 medium green tomatoes, cut into 1⁄4 inch slices
1 cup flour
2 eggs, beaten
Sliced green onions, for garnish

Combine the cornmeal, Creole seasoning, salt and pepper. Dredge the tomato slices in the flour, then the egg, then the cornmeal. Fry in 1 inch of canola oil that has been heated to 360 F until brown and crispy, turning once, approximately 4 minutes per side. Serve with remoulade sauce (recipe below) garnished with the green onions.

Remoulade sauce:
1 stalk celery
2 cloves garlic, minced
2 tablespoons Creole seasoning
2 teaspoons sweet paprika
1⁄4 cup red wine vinegar
1 tablespoon lemon juice
2 tablespoons ketchup
1 teaspoon Worcestershire sauce
2 teaspoons Tabasco
1⁄2 teaspoon Cayenne pepper
2 – 3 tablespoons mayonnaise

Blend all but the last 3 ingredients in an immersion blender until smooth. Add the mayonnaise and blend until smooth and emulsified. Add Tabasco and Cayenne pepper to your desired level of spiciness. Serve as a dipping sauce.

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