Fried Green Tomatoes with Quick Rémoulade Sauce

Updated at: Thu, 17 Aug 2023 11:31:55 GMT

Step 1

To make the quick rémoulade sauce: In a medium bowl, stir together the mayonnaise, chives, capers, vinegar, paprika, and garlic salt until well blended. Cover and chill for at least 1 hour and ideally for 24 hours before serving (the sauce tastes better after chilling for a day).

Step 2

2. To make the fried green tomatoes: In a wide, shallow bowl, whisk together the eggs and cream. In another wide, shallow bowl, whisk together the cornmeal, flour, garlic powder, and ½ teaspoon each of salt and pepper.

Step 3

3. Line a baking sheet with paper towels. Pour 1 inch oil into a large skillet. Heat the oil over medium-high heat until the oil sizzles when a little flour is sprinkled on top, 20 to 25 minutes.

Step 4

4. Working with one tomato slice at a time, dredge it in the egg/cream mixture and then the cornmeal mixture, shaking off the excess, and place it in the skillet. Cook until lightly browned on the bottom, 2 to 3 minutes, and flip over. Cook on the other side until lightly browned, 2 to 3 minutes. Transfer to the paper towels to drain. Season with salt and white pepper.

Step 5

Continue to dredge, fry, and season all the tomatoes, adding more oil to the pan as necessary. Make sure that it is hot enough before continuing to fry the tomatoes.

Step 6

6. Serve hot with the quick rémoulade sauce.

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