Lunch · 30 min · cajun

Fried Green Tomatoes with Rémoulade

If you like green tomatoes, you’ll love this Cajun lunch — 30 minutes from craving to table.

✓ USDA-verified nutrition data

Ingredients

• 4 Green tomatoes
• 3/4 cup Cornmeal
• 1/2 cup Flour
• 2 Eggs
• 1/2 cup Buttermilk
• 2 tsp Cajun seasoning
• 3 cups Neutral oil
• 1/2 cup Mayonnaise
• 2 tbsp Creole mustard
• 1 tbsp Capers
• 1 tbsp Lemon juice

Steps

1. Stir the mayonnaise, Creole mustard, chopped capers, and lemon juice into a rémoulade; chill it. Slice the tomatoes 1/2 inch thick and salt them lightly.
2. Set up three dishes: seasoned flour, buttermilk whisked with eggs, and cornmeal with Cajun seasoning. Dredge each slice flour, then egg, then cornmeal.
3. Heat 1/2 inch of oil to 350°F in a skillet. Fry the slices 3 minutes per side until deep golden and crisp at the edges. Drain on a rack.
4. The tomatoes should stay firm-tart inside the crunchy shell — if they go mushy, they were sliced too thin or fried too long.
5. Serve hot with the cold rémoulade and extra Cajun seasoning dusted over the top.

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