Fried Green Tomatoes with Remoulade Sauce

Fried Green Tomatoes with Remoulade Sauce


For the Remoulade Sauce:

  • 1 chives stalk, finely chopped
  • 1/2 chopped garlic clove
  • 1 teaspoon (coffee) chopped celery
  • 1 tbsp yellow mustard
  • 2 tsp (coffee) ketchup
  • juice of 1/4 lemon
  • 1 pinch white pepper
  • 1 pinch black pepper

For Tomatoes:

  • wheat flour for bread
  • 1 pinch black pepper
  • 1 pinch spicy paprika
  • 1/2 teaspoon (coffee) oregano
  • 1 tablespoon defatted thyme
  • Wash and cut 3 small green tomatoes (debora or persimmon) into 4 cm thick slices
  • 2 scrambled eggs
  • corn oil for frying
  • 12 shrimp without shell and without dark cover
  • salt to taste
  • 2 tbsp oil

How to do:

Prepare Remoulade Sauce:

In a bowl, combine chives, garlic and celery. Add mustard, ketchup, lemon juice and black pepper. Mix well and set aside. Prepare the tomatoes: Mix the wheat flour with the spices (pepper, paprika, thyme and thyme) well.

Spread the tomato slices in the flour and then on the eggs. Put them in a pan in very hot oil and fry them till they become golden. Season the shrimp with salt and fry them in a skillet with oil for 3 minutes. On separate plates, place 3 tomato slices, 3 shrimp and 1 portion of the prepared remoulade sauce. Serve the remaining chutney on the side.

Typical of the United States, this recipe has already spawned a novel and even a movie. Movie Dish I Recommend

Enjoy your food!

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About the author: Will Smith

Will covers public and private tech markets from New York. He was previously a Knight-Bagehot Fellow in Economics and Business Journalism at Columbia University, and prior to that was a reporter at the Los Angeles Business Journal. He has received a Journalist of the Year award from the L.A. Press Club and an investigative reporting award from the Society of American Business Editors and Writers.

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