Pescatarian Fried Green Tomatoes
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Learn more āIngredients
4 servings
- 3 medium green tomatoes (about 1 Ā½ lb total), ends trimmed
- 1 tsp kosher salt, divided
- Ā½ tsp black pepper, divided
- 0.750 cup all-purpose flour
- 2 large eggs
- 2 tbsp buttermilk
- Ā¾ cup fine yellow cornmeal
- 1 tsp smoked paprika
- Ā½ tsp cayenne pepper
- Ā¾ cup vegetable oil or canola oil, for frying
For serving
- flaky sea salt, for finishing (optional)
- hot sauce or remoulade, for serving (optional)
Instructions
- 1
Slice the green tomatoes into rounds about 1/4-inch thick. Lay them in a single layer on a wire rack set over a rimmed baking sheet and season both sides with 1/2 tsp of the kosher salt and 1/4 tsp of the black pepper. Let them sit for 5 minutes ā the surface will look slightly damp.
- 2
Set up a three-stage dredging station: in the first shallow bowl, combine the 1/2 cup all-purpose flour with the remaining 1/2 tsp salt and 1/4 tsp black pepper. In the second bowl, whisk together the eggs and buttermilk until smooth. In the third bowl, stir together the cornmeal, 1/4 cup all-purpose flour, smoked paprika, and cayenne.
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