Fried Green Tomatoes With Crawfish or Shrimp Remoulade

sobota, 15 lutego 2014

Fried Green Tomatoes With Crawfish or Shrimp Remoulade

Time: 35 mins


  • 4 green tomatoes, sliced 1/4 inch thick slices
  • cajun seasoning, to taste
  • 1/4 cup all-purpose flour
  • 2 eggs, beaten
  • 2 cups cornmeal, for breading (coarse or stone ground works best)
  • 1/2-1 cup vegetable oil
  • 1/2 lb crawfish tails or 1/2 lb shrimp, cooked
  • 1 cup prepared remoulade sauce, Remoulade Sauce


  • 1 Prepare the Remoulade sauce as per recipe, stir in the crawfish tails or shrimp, reserving several for garnish.
  • 2 If you are using shrimp, chop them so they will be about the size of the crawfish tails or use salad cooked shrimp.
  • 3 Preheat oil in heavy cast iron skillet until it sizzles when sprinkled lightly with water.
  • 4 Season the sliced tomatoes with Cajun seasoning to taste and dust lightly with flour.
  • 5 Please note: If the tomato slices are to heavily covered with flour the cornmeal will not adhere.
  • 6 Dip the slices in the beaten eggs and then coat with cornmeal.
  • 7 Fry in hot oil until browned, turning as needed; about 3 minutes on each side.
  • 8 To serve, place 3 to 4 slices on a serving plate, top with sauce and garnish with reserved crawfish tails or shrimp. Can sprinkle lightly with chopped parsley if desired.

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