Fried Green Tomatoes with Ré​moulade Sauce

Fried Green Tomatoes with Ré​moulade Sauce are a beloved American classic, known for their tart and flavorful taste. This dish captures the essence of Southern cuisine and is a delightful appetizer or side dish, especially during the summer months. The crispy exterior and tender, tangy green tomato slices paired with a creamy ré​moulade sauce create a harmonious balance of flavors and textures. Let’s embark on preparing this classic American favorite that pairs wonderfully with light summer salads.

Serves: 4 as an appetizer or side dish

INGREDIENTS:

For Ré​moulade Sauce:

• 1 cup mayonnaise (preferably homemade)
• 1 hard-boiled egg, finely chopped
• 1 tablespoon capers, chopped
• 1 tablespoon chopped cornichons or dill pickle
• 1 teaspoon chopped parsley
• Dash of hot pepper sauce or cayenne, to taste

For Fried Green Tomatoes:

• 3 large green tomatoes, sliced 1/2 inch thick (should total 12–14 slices)
• Flour for dredging
• 6 eggs, beaten
• 1/2 cup milk
• 4 cups plain or seasoned bread crumbs, preferably homemade
• 3 cups light oil, such as canola or peanut, for frying
• Salt, to taste

INSTRUCTIONS:

1. Prepare Ré​moulade Sauce: In a mixing bowl, combine the mayonnaise with the finely chopped hard-boiled egg, capers, chopped cornichons or dill pickle, and chopped parsley. If you prefer a bit of heat, add a dash of hot pepper sauce or cayenne to taste. Stir the ingredients until well combined, creating a creamy and flavorful ré​moulade sauce. Taste for seasoning and adjust as needed, then refrigerate it until serving.
2. Fry the Green Tomatoes: Begin by preparing the green tomatoes. Slice them into 1/2-inch thick rounds, ensuring you have a total of 12–14 slices.
3. Set up a breading station by placing three shallow dishes side by side. In the first dish, add flour for dredging. In the second dish, beat the eggs and mix in the milk to create an egg wash. In the third dish, place the plain or seasoned bread crumbs, preferably homemade.
4. Dredge each green tomato slice in the flour, ensuring it’s lightly coated. Shake off any excess flour.
5. Dip the floured tomato slice into the egg wash, covering it completely.
6. Transfer the tomato slice to the dish with bread crumbs, pressing the crumbs gently to adhere to the tomato’s surface. Ensure each slice is well coated with breadcrumbs. Repeat this process for all the tomato slices.
7. Frying the Tomato Slices:In a deep skillet or frying pan, heat the light oil (such as canola or peanut oil) over low to medium heat until it reaches an oil temperature of 325°F.
8.  Carefully place the breaded green tomato slices into the hot oil in small batches. Fry them until they turn golden brown and become tender when tested with a fork. This usually takes a few minutes per side.
9. Once the tomato slices are beautifully crispy and golden, use a slotted spoon to remove them from the hot oil. Place them on a paper towel-lined plate to drain any excess oil. Season the fried green tomatoes with salt to taste while they’re still warm.
10. Serving: Serve the Fried Green Tomatoes immediately with the prepared ré​moulade sauce on the side. The contrast between the crispy coating and the tangy, tender green tomatoes, combined with the creamy sauce, makes for a mouthwatering Southern-inspired dish.

Fried Green Tomatoes with Ré​moulade Sauce offer a taste of classic Southern cuisine that’s sure to be a hit. The combination of crispy breaded green tomatoes and the creamy ré​moulade sauce creates a delightful balance of textures and flavors. Whether served as an appetizer or side dish, this dish captures the essence of American comfort food and is perfect for enjoying during the summer months.