One of my favorite treats of early summer is fried green tomatoes. Pair them with remoulade sauce (which is sorta like a French styled tartar sauce) and you will have a perfect appetizer for your next get together.
Let's start with 3 or 4 firm green tomatoes, sliced about 1/4 inch thick
2 cups self-rising corn meal
Salt and Pepper to season the corn meal
Vegetable or canola oil (enough to fill skillet 1/2 inch deep)
Dust sliced tomatoes in corn meal mixture. Heat oil in a large cast iron skillet over medium high heat until a pinch of corn meal added to the oil sizzles immediately upon being dropped in. Fry tomato slices, turning from side to side until golden brown. Remove from skillet to drain.
Now let's make the remolaude sauce courtesy of Chef John Folse's recipe:
1 1/2 cup mayonnaise
1/2 cup Creole mustard
1 T. Worcestershire sauce
1 t. hot sauce
1/2 cup finely diced green onions
1/4 cup finely diced celery
2 T. minced garlic
1/4 cup finely chopped parsley
1/2 T. lemon juice
salt and cracked black pepper to taste
In a medium mixing bowl, combine all ingredients and whisk well. Cover and place in refrigerator until ready to serve. Overnight is best. You'll need at least 4 hours for the flavors to incorporate. When ready to serve, taste and adjust seasonings as needed.
Either plate the tomatoes layered with sauce as shown below or use as a dipping sauce on the side.
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