Ingredients for Fried Green Tomatoes With Crawfish Or Shrimp Remoulade
- 4 medium green tomatoes, sliced 1/4 inch thick
- Cajun seasoning, to taste
- All Purpose Flour
- 2 large eggs, beaten
- 1 cup fine cornmeal
- Vegetable Oil
- Crawfish Tails
- Remoulade sauce (recipe to be provided separately)
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How to Make Fried Green Tomatoes With Crawfish Or Shrimp Remoulade
- Prepare the remoulade sauce (see separate recipe) and stir in 1 cup cooked crawfish tails or 1 cup chopped cooked shrimp, reserving some for garnish.
- If using shrimp, chop them into approximately 1/2-inch pieces, similar in size to the crawfish tails. You can also use pre-cooked salad shrimp.
- Preheat about 1 inch of oil in a heavy cast iron skillet over medium-high heat. The oil is ready when a pinch of water sizzles immediately upon contact.
- Season sliced green tomatoes (about 4 medium tomatoes, 1/4 inch thick) generously with Cajun seasoning to taste and lightly dust with 1/2 cup all-purpose flour.
- Dip each tomato slice into 2 large beaten eggs.
- Coat the tomato slices thoroughly in 1 cup fine cornmeal.
- Carefully place the coated tomato slices in the hot oil, frying in batches to avoid overcrowding the pan.
- Fry for approximately 3 minutes per side, or until golden brown and crispy.
- To serve, arrange 3-4 fried green tomato slices on each plate. Top generously with the crawfish or shrimp remoulade and garnish with the reserved crawfish tails or shrimp.
- Sprinkle with freshly chopped parsley, if desired.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
21g
Fat
23g
Carbs
19g
