{
  "id": "CAT02-R12",
  "slug": "cat02-r12-fried-green-tomatoes-with-remoulade",
  "url": "https://www.thisisflorida.us/florida-recipes/recipes/cat02-r12-fried-green-tomatoes-with-remoulade.html",
  "title": "Fried Green Tomatoes with Remoulade",
  "category": "Appetizers & Snacks",
  "category_id": "CAT02",
  "language": "en",
  "yield_servings_base": 4,
  "servings_scale_options": [
    2,
    4,
    6,
    8
  ],
  "prep_time_minutes": 20,
  "cook_time_minutes": 20,
  "total_time_minutes": 40,
  "primary_cooking_method": "STOVETOP",
  "primary_food": "green tomatoes",
  "vegetarian": true,
  "allergens": [
    "egg",
    "milk",
    "wheat"
  ],
  "ingredients": [
    "3 green tomatoes, sliced 1/3 inch thick",
    "1 teaspoon salt",
    "1/2 teaspoon black pepper",
    "1/2 cup all-purpose flour",
    "2 eggs",
    "1/2 cup buttermilk",
    "1 cup yellow cornmeal",
    "1 cup vegetable oil, for frying",
    "1/2 cup mayonnaise",
    "1 tablespoon Creole or spicy brown mustard",
    "1 tablespoon dill pickle relish",
    "1 teaspoon lemon juice",
    "1 teaspoon hot sauce",
    "1/2 teaspoon paprika"
  ],
  "directions": [
    "Make the remoulade: stir the mayonnaise, mustard, relish, lemon juice, hot sauce, and paprika in a small bowl. Cover and refrigerate.",
    "Wash the tomatoes under running water, cut off the ends, and slice 1/3 inch thick. Sprinkle both sides with the salt and pepper.",
    "Set up 3 shallow bowls: flour in the first, eggs beaten with the buttermilk in the second, cornmeal in the third.",
    "Coat each slice in flour, dip in the egg mixture, then press into the cornmeal on both sides.",
    "Heat about 1/4 inch of oil in a large heavy skillet over medium heat until a pinch of cornmeal sizzles right away (about 350°F).",
    "Fry the slices in a single layer, without crowding, 3 to 4 minutes per side until deep golden and crisp. The egg coating will be well past 160°F once the crust is golden and the tomato is tender.",
    "Drain on paper towels. Add more oil between batches as needed.",
    "Serve hot with the cold remoulade."
  ],
  "food_safety": "Wash tomatoes under running water before slicing. Fry until the crust is deep golden so the egg coating is fully cooked to 160°F, and discard leftover egg wash. Keep the mayonnaise-based remoulade refrigerated and chill leftovers within 2 hours (1 hour if above 90°F).",
  "skill_taught": "Using a three-step breading station (flour, egg wash, cornmeal) for a crust that stays on.",
  "source": "This Is Florida — Florida Recipes v1.0",
  "license_note": "Free to read on thisisflorida.us. Do not scrape for commercial republishing without permission."
}