Skillet Fried Green Tomatoes with Crunchy Remoulade: A Southern Delight

Fried green tomatoes are a quintessential Southern dish, offering a delightful combination of tartness and satisfying crunch. This recipe elevates the classic by pairing the crispy tomatoes with a vibrant and flavorful crunchy remoulade sauce. The remoulade adds a tangy, slightly spicy, and delightfully textured counterpoint to the richness of the fried tomatoes. Get ready to experience a taste of Southern comfort food at its finest!

Why This Recipe Works

* **Tart and Tangy Tomatoes:** Using firm, unripe green tomatoes provides the necessary tartness that balances the richness of the frying. The acidity cuts through the oil and creates a refreshing bite.
* **Crispy Coating:** A blend of cornmeal and flour ensures a golden-brown, crispy crust that holds up well when fried. Seasoning the coating thoroughly is key to flavorful tomatoes.
* **Crunchy Remoulade:** This remoulade isn’t your average creamy sauce. The addition of finely chopped vegetables like celery, bell pepper, and pickles provides a delightful crunch that enhances the overall texture of the dish. The combination of mayonnaise, mustard, horseradish, and various spices creates a complex and addictive flavor profile.
* **Skillet Perfection:** Using a cast iron skillet ensures even heat distribution and helps achieve that perfect golden-brown crust. If you don’t have a cast iron skillet, a heavy-bottomed frying pan will work too.

## Ingredients

### For the Fried Green Tomatoes:

* 4-5 firm, unripe green tomatoes, sliced about 1/4 inch thick
* 1 cup all-purpose flour
* 1 cup yellow cornmeal
* 1 tablespoon salt
* 1 teaspoon black pepper
* 1 teaspoon garlic powder
* 1/2 teaspoon cayenne pepper (optional, for a little heat)
* 2 large eggs, beaten
* 1/2 cup milk
* Vegetable oil or canola oil, for frying

### For the Crunchy Remoulade:

* 1 cup mayonnaise
* 1/4 cup Creole mustard (or Dijon mustard)
* 2 tablespoons prepared horseradish
* 1 tablespoon lemon juice
* 1 tablespoon hot sauce (such as Tabasco)
* 1/4 cup finely chopped celery
* 1/4 cup finely chopped red bell pepper
* 1/4 cup finely chopped dill pickles (or sweet pickles, if you prefer)
* 2 tablespoons finely chopped fresh parsley
* 1 tablespoon finely chopped green onions
* 1 teaspoon paprika
* 1/2 teaspoon garlic powder
* 1/4 teaspoon cayenne pepper (optional)
* Salt and black pepper to taste

## Equipment

* Cast iron skillet or heavy-bottomed frying pan
* 3 shallow dishes or bowls for dredging
* Slotted spoon or spider strainer
* Paper towels
* Cutting board
* Sharp knife
* Mixing bowls
* Whisk

## Instructions

### Part 1: Preparing the Crunchy Remoulade

1. **Combine Ingredients:** In a medium-sized mixing bowl, combine the mayonnaise, Creole mustard, horseradish, lemon juice, and hot sauce. Whisk until smooth and well combined.
2. **Add the Crunch:** Add the finely chopped celery, red bell pepper, and dill pickles to the mayonnaise mixture. Stir gently to incorporate.
3. **Add Herbs and Spices:** Stir in the chopped fresh parsley, green onions, paprika, garlic powder, and cayenne pepper (if using). Season with salt and black pepper to taste.
4. **Chill:** Cover the bowl with plastic wrap and refrigerate the remoulade for at least 30 minutes, or preferably an hour, to allow the flavors to meld together. This also helps the remoulade thicken slightly.

### Part 2: Preparing the Fried Green Tomatoes

1. **Prepare the Tomatoes:** Wash the green tomatoes and pat them dry with paper towels. Using a sharp knife, slice the tomatoes into 1/4-inch thick rounds. Ensure the slices are of even thickness to promote uniform cooking.
2. **Set Up the Dredging Station:** Set up three shallow dishes or bowls. In the first dish, place the all-purpose flour. In the second dish, whisk together the beaten eggs and milk. In the third dish, combine the cornmeal, salt, black pepper, garlic powder, and cayenne pepper (if using). Mix well to ensure the spices are evenly distributed.
3. **Dredge the Tomatoes:** Take each tomato slice and dredge it first in the flour, coating it completely and shaking off any excess. This helps the egg mixture adhere better. Next, dip the floured tomato slice into the egg mixture, ensuring it’s fully coated. Finally, dredge the tomato slice in the cornmeal mixture, pressing gently to help the cornmeal adhere to all sides. Repeat this process for all the tomato slices.
4. **Heat the Oil:** Pour about 1/2 inch of vegetable oil or canola oil into a cast iron skillet or heavy-bottomed frying pan. Heat the oil over medium-high heat until it reaches a temperature of approximately 350°F (175°C). You can test the oil by dropping a small amount of cornmeal into it; if it sizzles immediately, the oil is ready.
5. **Fry the Tomatoes:** Carefully place the dredged tomato slices into the hot oil, being careful not to overcrowd the skillet. Overcrowding will lower the oil temperature and result in soggy tomatoes. Fry the tomatoes for about 2-3 minutes per side, or until they are golden brown and crispy. The cooking time may vary slightly depending on the thickness of the tomato slices and the temperature of the oil.
6. **Drain and Season:** As the tomatoes are cooked, remove them from the skillet with a slotted spoon or spider strainer and place them on a plate lined with paper towels to drain off any excess oil. Immediately sprinkle the fried tomatoes with a little extra salt while they are still hot. This helps the salt adhere better.

### Part 3: Serving the Fried Green Tomatoes with Crunchy Remoulade

1. **Arrange the Tomatoes:** Arrange the fried green tomatoes on a serving platter or individual plates.
2. **Top with Remoulade:** Spoon a generous amount of the chilled crunchy remoulade over the fried green tomatoes.
3. **Garnish (Optional):** Garnish with a sprinkle of fresh parsley or green onions for added color and freshness.
4. **Serve Immediately:** Serve the fried green tomatoes with crunchy remoulade immediately while the tomatoes are still hot and crispy. The contrast between the warm tomatoes and the cool, tangy remoulade is a key part of the dish’s appeal.

## Tips for Success

* **Use Firm, Green Tomatoes:** The tomatoes should be firm to the touch and completely green, without any signs of ripening. Overripe tomatoes will be too soft and will not hold their shape during frying.
* **Don’t Overcrowd the Skillet:** Frying the tomatoes in batches prevents overcrowding, which lowers the oil temperature and results in soggy tomatoes. Ensure there is enough space between the tomato slices for them to cook properly.
* **Maintain Oil Temperature:** Monitor the oil temperature and adjust the heat as needed to maintain a consistent frying temperature. Too low a temperature will result in soggy tomatoes, while too high a temperature will cause them to burn.
* **Season Generously:** Season the flour, cornmeal, and remoulade generously with salt, pepper, and other spices to ensure a flavorful dish. Taste and adjust the seasoning as needed.
* **Make the Remoulade Ahead of Time:** Making the remoulade ahead of time allows the flavors to meld together and develop fully. It also saves time when you are ready to fry the tomatoes.
* **Keep Tomatoes Warm (Optional):** If you are frying the tomatoes in batches, you can keep the cooked tomatoes warm in a preheated oven (200°F or 95°C) until you are ready to serve them.
* **Adjust the Heat:** The amount of cayenne pepper in both the tomatoes and the remoulade can be adjusted to suit your personal preference. If you prefer a milder flavor, omit the cayenne pepper altogether.
* **Experiment with Herbs:** Feel free to experiment with different herbs in the remoulade, such as dill, cilantro, or chives. These herbs can add a unique flavor dimension to the sauce.

## Variations

* **Spicy Fried Green Tomatoes:** Add more cayenne pepper to the cornmeal mixture for a spicier kick.
* **Sweet and Tangy Remoulade:** Use sweet pickles instead of dill pickles in the remoulade for a sweeter flavor.
* **Creamy Remoulade:** Add a tablespoon or two of sour cream or Greek yogurt to the remoulade for a creamier texture.
* **Fried Green Tomato BLT:** Use fried green tomatoes instead of regular tomatoes in a BLT sandwich for a Southern-inspired twist.
* **Fried Green Tomato Salad:** Top a bed of mixed greens with fried green tomatoes and crunchy remoulade for a flavorful and satisfying salad.
* **Gluten-Free Fried Green Tomatoes:** Substitute the all-purpose flour with a gluten-free all-purpose flour blend and ensure the cornmeal is certified gluten-free.
* **Air Fryer Fried Green Tomatoes:** For a healthier option, you can try air frying the green tomatoes. Preheat your air fryer to 400°F (200°C). Spray the dredged tomato slices with cooking spray and air fry for 8-10 minutes, flipping halfway through, until golden brown and crispy.

## Serving Suggestions

Fried green tomatoes with crunchy remoulade can be served as an appetizer, side dish, or even a main course. Here are some serving suggestions:

* **Appetizer:** Serve small portions of fried green tomatoes with a dollop of remoulade as a delicious appetizer at your next gathering.
* **Side Dish:** Accompany grilled meats, fish, or chicken with fried green tomatoes as a flavorful side dish.
* **Main Course:** Serve fried green tomatoes over a bed of creamy grits or polenta for a satisfying vegetarian main course.
* **Sandwich Topping:** Use fried green tomatoes as a topping for burgers, sandwiches, or wraps.
* **Taco Filling:** Incorporate fried green tomatoes into tacos for a unique and flavorful filling.

## Nutritional Information (Approximate)

(Per serving, based on 6 servings)

* Calories: 350-450
* Fat: 25-35g
* Saturated Fat: 4-6g
* Cholesterol: 50-70mg
* Sodium: 500-700mg
* Carbohydrates: 20-30g
* Fiber: 2-4g
* Protein: 4-6g

*Note: Nutritional information is an estimate and may vary depending on specific ingredients and portion sizes.*

## Storage and Reheating

* **Storage:** Leftover fried green tomatoes can be stored in an airtight container in the refrigerator for up to 2 days. The remoulade should also be stored separately in an airtight container in the refrigerator.
* **Reheating:** Reheating fried green tomatoes can be tricky, as they tend to lose their crispness. The best way to reheat them is in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also try reheating them in an air fryer for a few minutes to help restore some of the crispness. Avoid microwaving, as this will make them soggy.

## Conclusion

Skillet fried green tomatoes with crunchy remoulade is a delightful dish that combines the best of Southern flavors and textures. The tartness of the green tomatoes, the crispy coating, and the tangy, crunchy remoulade create a symphony of flavors that will tantalize your taste buds. Whether you serve it as an appetizer, side dish, or main course, this recipe is sure to impress. So, gather your ingredients, fire up your skillet, and get ready to experience a taste of Southern comfort food like never before!