FRIED GREEN TOMATOES WITH COMEBACK SAUCE

Fried Green Tomatoes With Comeback Sauce image

Fried green tomatoes are a Southern classic, and this version from Texas native and Wisconsin chef Adrian Lipscombe is true to its spirit, with a shatteringly crisp crust enlivened by the addition of a Cajun or Creole seasoning blend.

Provided by @MakeItYours

Number Of Ingredients 16

Ingredients

3 medium, firm green tomatoes, cored and cut into 1/4-inch slices
Smoked salt (may substitute kosher salt)
2 large eggs
1 cup whole or low-fat buttermilk
1 1/2 cups all-purpose flour
1 tablespoon plus 1 1/2 teaspoons store-bought or homemade Cajun or Creole seasoning blend (see related recipe)
1/4 teaspoon cayenne (optional)
3/4 cup cornmeal
3/4 cup panko bread crumbs
1 cup vegetable oil, such as canola
1/2 cup mayonnaise
Generous 1 tablespoon ketchup
1 tablespoon honey
1 1/2 teaspoons hot sauce
1 teaspoon store-bought or homemade Cajun or Creole seasoning blend (see related recipe)
3/4 teaspoon Worcestershire sauce

Steps:

1 Make the tomatoes: Place the sliced tomatoes on a rimmed baking sheet or large platter and sprinkle on both sides with the smoked salt
2 Let them rest for at least 5 minutes
3 In a large, shallow bowl or pie dish, beat the eggs and then add buttermilk, whisking until combined
4 In a separate shallow bowl or pie dish, stir together the flour
5 Cajun/Creole seasoning, cayenne (if using), cornmeal and panko
6 Dip each tomato slice in the egg mixture and then the flour mixture, using the tines of a fork to move them (fingers tend to rub off the breading)
7 Repeat the process
8 Double-dipping ensures a wonderfully crisp crust
9 Transfer the coated slices to a separate rimmed baking sheet
10 Every so often, scrape off the buildup of the flour mixture that will probably accumulate on the fork, but save a little on the side for testing the frying oil's temperature
11 Let the breaded tomato slices rest for at least 10 minutes (about as long as it takes for the oil to heat up) to help the coating set
12 Heat the oil in a 12-inch cast-iron skillet over medium heat
13 If you have an instant-read thermometer, check the temperature of the oil, aiming for around 300 degrees
14 You also can test by dropping in a small clump of the moistened breading into the oil
15 It should immediately start bubbling and turn golden
16 If the oil just soaks into the breading with very little action, it's not ready
17 In batches, fry as many tomatoes as you can fit in the skillet without crowding (we did about 5), for 3 to 4 minutes, or until dark golden brown
18 Flip and repeat on the other side
19 Halfway through each batch, rotate the slices 180 degrees to ensure even browning
20 The oil should maintain a lively bubble, but if it's too vigorous or the breading is edging toward burned, reduce the heat as needed
21 Transfer the tomatoes to a rimmed baking sheet or large platter (from the first step, just wipe it dry) lined with a double layer of paper towels to drain
22 Let cool slightly (the tomatoes can be very hot inside) while you make the sauce
23 Make the sauce: In a small bowl, whisk together the mayonnaise, ketchup, honey, hot sauce
24 Cajun/Creole seasoning and Worcestershire sauce until thoroughly combined
25 Serve the tomatoes warm with the sauce on the side for dipping