Fried Green Tomato BLT

🧂 Ingredients

• 3 green tomatoes

  cut into 1/3-inch slices (1 tomato for every two people)
• 1/3 cup cornmeal
• 1/4 cup oil for frying
• 1/2 cup cornmeal
• 1 tbsp garlic salt
• 1 tbsp herbs of your choice

  for the cornmeal
• 1 egg

  lightly beaten
• 1/2 cup buttermilk
• 1 tsp salt
• 1/2 tsp pepper
• 1 cup Vegetable oil
• ½ cup mayo
• 1 tbsp Dijon mustard
• 2 tsp dill pickle juice
• 1 tsp horseradish
• 1 tsp paprika
• ½ tsp Creole seasoning
• ½ tsp hot sauce
• 1 head lettuce
• 2 slices bread

  for each sandwich
• 1/2 lb bacon

  fried and set aside

Instructions

• 1 Fry the bacon and set aside
• 2 Prepare bread slices as desired and turn on the broiler. Set aside
• 3 Cut off a small portion of both the top and bottom of the green tomatoes, so the
  cornmeal will adhere to the moist areas.
• 4 Cut unpeeled tomatoes into ½ inch slices.
• 5 Pour oil to about ½” in a large cast-iron skillet; heat to 375°F.
• 6 Beat one egg in a shallow bowl
• 7 Add buttermilk and spices to the beaten egg
• 8 Put cornmeal in a shallow bowl
• 9 Combine ¼ cup cornmeal, 1 tsp salt, pepper, and spices in a shallow bowl.
• 10 Dredge the tomato slices in the egg mixture, then in the cornmeal, cover both
  sides.
• 11 Drop tomatoes, in batches, into hot oil, and cook for 2 minutes on each side or
  until golden.
• 12 Repeat when you turn the tomatoes over.
• 13 Drain on paper towels or a rack. Sprinkle tomatoes with salt.
• 14 Combine all remoulade sauce ingredients in a bowl
• 15 Stir and mix. Set aside in the fridge to chill
• 16 Lightly tost the bread you are using
• 17 Put some sauce on the bottom piece of sandwich bread
• 18 Add 2 or 3 pieces of cooked bacon
• 19 Add 1 or 2 lettuce leaves
• 20 Add 1 or 2 Fried Green Tomatoes to the lettuce.
• 21 Put some more sauce on the top piece of sandwich bread, place on the tomato and
  slice sandwich in half

Nutrition Info