Fried Green Tomatoes with Bread-and-Butter Pickle Remoulade

I'd been eyeing the green tomatoes at the farmers market for a couple of weeks when I ran across this recipe in my "summer" file. I'd forgotten how delicious a fried green tomato can be. I fry yellow squash in a similar fashion every other week or so, but green tomatoes are even firmer and have a great sweet tanginess.

And this delicious remoulade simply gilds the lily. If you have some homemade bread and butter pickles you can use as an ingredient, all the better.

Fried Green Tomatoes with Bread-and-Butter Pickle Remoulade
Adapted from Southern Living.
Makes 6 to 8 servings

4 large green tomatoes
2 teaspoons salt
1 teaspoon pepper
1 1/2 cups buttermilk (or milk)
2 cups cornmeal
1 tablespoon Creole seasoning (optional)
2 cups all-purpose flour, divided
Vegetable or peanut oil

Preheat oven to 200°. Cut tomatoes into 1/4-inch-thick slices. Sprinkle both sides of tomatoes evenly with salt and pepper.

Pour buttermilk or milk into a shallow dish or pie plate. Stir together cornmeal and Creole seasoning in another shallow dish or pie plate.

Dip tomatoes in buttermilk and dredge in cornmeal mixture.

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. Sprinkle with salt to taste.

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.

Bread-and-Butter Pickle Rémoulade
Adapted from Southern Living.
Makes about 1 cup


3/4 cup mayonnaise
1/4 cup Creole (or stone-ground) mustard
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
2 tablespoons finely chopped bread-and-butter pickles
1 tablespoon lemon juice
2 teaspoons hot sauce
1/8 teaspoon salt
1/8 teaspoon garlic pepper

Stir together all ingredients.

Note: This would also be a yummy sandwich spread. Including on a catfish or shrimp po-boy.