FRIED GREEN TOMATOES WITH BREAD AND BUTTER PICKLED REMOULADE RECIPE

FRIED GREEN TOMATOES WITH BREAD AND BUTTER PICKLED REMOULADE Recipe image

Provided by judyhughes

Number Of Ingredients 10

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4 LARGE GREEN TOMATOES
2 TSP SALT
1 TSP PEPPER
1 1/2 CUPS BUTTERMILK
1 CUP PLAIN WHITE CORNMEAL
1 TBSP. CREOLE SEASONING
2 CUPS ALL PURPOSE FLOUR, DIVIDED
VEGETABLE OR PEANUT OIL
BREAD AND BUTTER PICKLE REMOULADE
GARNISHES: BREAD AND BUTTER PICKLES, FRESH PARSLEY SPRIG

Steps:

1:PREHEAT OVEN TO 200. CUT TOMATOES INTO 1/4 INCH THICK SLICES. SPRINKLE BOTH SIDES OF TOMATOES EVENLY WITH SALT AND PEPPER. 2: POUR BUTTERMILK INTO A SHALLOW DISH OR PIE PLATE. STIR TOGETHER CORNMEAL, CREOLE SEASONING, AND 1 CUP FLOUR IN ANOTHER DISH OR PIE PLATE. 3: DREGE TOMATOES IN REMAING 1 CUP FLOUR. DIP TOMATOES IN BUTTERMILK, AND DREDGE IN CORNMEAL MIXTURE. 4: POUR OIL TO DEPTH OF 2 INCHES IN A LARGE CAST-IRON SKILLET; HEAT OVER MEDIUM HEAT TO 350 DEGREEW. FRY TOMATOES, IN BATCHES,2 TO 3 MINUTES ON EACH SIDE OR UNTIL GOLDEN. DRAIN ON PAPER TOWELS. TRANSFER TO WIRE RACK; KEEP WARM IN A 200 DEGREE OVEN UNTIL READY TO SERVE. SPRINLE WITH SALT TO TASTE. SERVE WITH BREAD AND BUTTER PICKLE REMOULADE. GARNISH IF DESIRED.