Crispy cornmeal-crusted green tomato slices pan-fried to golden perfection and paired with a tangy, spiced mayo-based sauce.
Technique to learn
Coating raw produce sequentially in dry flour, wet wash, and coarse crumbs to create a thick crust that adheres during frying.
Step 1: Set up three shallow bowls: flour mixed with half the Creole seasoning in the first, buttermilk in the second, and cornmeal in the third.
Step 2: In a small bowl, whisk together halal mayonnaise, whole grain mustard, hot sauce, and remaining Creole seasoning for the remoulade; refrigerate.
Step 3: Dredge green tomato slices first in seasoned flour, dip into buttermilk, then coat completely in yellow cornmeal.
Step 4: Heat vegetable oil in a large cast-iron skillet over medium-high heat until shimmering.
Step 5: Fry tomato slices in batches for 2 to 3 minutes per side until crisp and golden brown.
Step 6: Transfer fried tomatoes to a paper-towel-lined plate to drain and sprinkle lightly with salt while hot.
Step 7: Serve fried green tomatoes immediately alongside chilled smoky remoulade sauce for dipping.
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