Creole Fried Green Tomatoes with White Remoulade Sauce – New Orleans School of Cooking

Name: Creole Fried Green Tomatoes with White Remoulade Sauce – New Orleans School of Cooking
Ingredients: 5 medium green tomatoes, sliced ½ inch thick; 1 cup all-purpose flour; 2 teaspoons kosher salt, divided; 2 large eggs; 1 cup whole buttermilk; 1 teaspoon hot sauce, tabasco or crystal; 2 cups panko bread crumbs; ½ cup self-rising yellow cornmeal mix; 1 tablespoon Joe’s Stuff seasoning, add more for additional flavor; Vegetable oil, for frying; Lump crabmeat salad, white remoulade sauce and chopped fresh parsley, for garnish, optional

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Creole fried green tomatoes hold a significant place in the culinary history of New Orleans, representing a delightful fusion of Creole and Southern influences.

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Ingredients

5 medium green tomatoes, sliced ½ inch thick
1 cup all-purpose flour
2 teaspoons kosher salt, divided
2 large eggs
1 cup whole buttermilk
1 teaspoon hot sauce, tabasco or crystal
2 cups panko bread crumbs
½ cup self-rising yellow cornmeal mix
1 tablespoon Joe’s Stuff seasoning, add more for additional flavor
Vegetable oil, for frying
Lump crabmeat salad, white remoulade sauce and chopped fresh parsley, for garnish, optional