• 2 green tomatoes
  • salt
  • Bayou Ya-Ya
  • flour for dregging
  • 2 eggs (beaten and loosened with a bit of water)
  • cornmeal for dregging
  • oil for frying (preferably canola)
  • remoulade (recipe below)


Bring a pot of water to a boil and gently place tomatoes in the water. Boil for five minutes. Prepare an ice bath and plunge the tomatoes in ice bath directly after removing them from the boiling water. When tomatoes are cool, remove as much skin as possible; this will allow breading to stick more readily. Slice tomatoes into thin-medium slices and salt both sides. Place on cookie sheet lined with paper towels and cover with more paper towels. Let rest for at least thirty minutes. This will soften tomatoes and remove excess water that will cause breading to become soggy. Before beginning the next step, place a thin layer of oil in a heavy-bottomed skillet; place over low-medium heat. When tomatoes have softened, sprinkle each with Bayou Ya-Ya on both sides; be generous. Prepare three shallow, wide-mouth bowls with the dredging ingredients: flour, egg, then cornmeal. Dredge each tomato slice in flour and knock off excess. Dip into egg wash and then into cornmeal; knock off excess. When oil shimmers slightly, add breaded tomato slices gently.

Do not drop into oil or cornmeal will fall off the tomato and burn. Fry until tomatoes are golden on both sides. Serve immediately with remoulade.


Note: This recipe is a bit more involved than a standard fried green tomato recipe, as it employes a boiling and salting technique to achieve soft, skinless tomatoes. If you are short on time or are simply impatient (as we all tend to be when fried tomatoes are in order), simply skip the first steps, slice the tomatoes and bread them.

Remoulade Ingredients:

  • ¼ cup fresh lemon juice
  • ½ cup onions, chopped
  • ½ cup green onions, chopped
  • ¼ cup celery, chopped
  • 2 T horseradish
  • 3 T whole-grain mustard
  • 3 T yellow mustard
  • 3 T ketchup
  • 3 T fresh parsley, chopped
  • 1 tsp. salt
  • 1/8 tsp. freshly ground black pepper
  • ¾ cup vegetable oil

Remoulade Directions:

Add all ingredients except oil to food processor and process until fairly smooth. Add oil slowly–a slow, thin drizzle–as if making mayonnaise. Serve immediately or store in refrigerator in tightly-sealed container.