FRIED GREEN TOMATOES WITH BREAD AND BUTTER PICKLED REMOULADE

By judyhughes

Ingredients

• 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

Preparation

Step 1

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.