Fried Green Tomatoes with Crawfish or Shrimp Remoulade
Crispy, golden fried green tomatoes pair perfectly with a creamy, decadent crawfish or shrimp remoulade in this Southern-inspired recipe that’s bursting with bold flavors. Tangy green tomatoes are coated in a spiced flour and cornmeal mixture, fried to perfection, and topped with a zesty remoulade sauce featuring mayonnaise, Dijon mustard, capers, and a hint of heat from hot sauce and cayenne. Whether you choose succulent crawfish tails or tender shrimp, this dish is a show-stopping appetizer or a hearty main course. Serve it fresh for a delightful combination of crunch, creaminess, and Cajun flair that’s guaranteed to impress. Keywords: fried green tomatoes, crawfish remoulade, shrimp remoulade, Southern recipes, crispy fried appetizers.
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Recipe Information
Ingredients
- 4 large green tomatoes
- 240 ml buttermilk
- 120 g all-purpose flour
- 120 g cornmeal
- 1 tsp paprika
- 1 tsp garlic powder
- 0.5 tsp cayenne pepper
- 1.5 tsp salt
- 1 tsp black pepper
- 480 ml vegetable oil
- 250 g crawfish tails or cooked shrimp (peeled, deveined, and chopped)
- 120 ml mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp prepared horseradish
- 1 tsp hot sauce
- 1 tbsp lemon juice
- 1 tbsp capers (chopped)
- 2 green onions (finely chopped)
- 2 tbsp parsley (chopped)
Instructions
Slice the green tomatoes into 1/4-inch thick rounds. Season both sides lightly with 1/2 tsp of salt and set them aside for 10 minutes to draw out moisture.
In a shallow bowl, pour the buttermilk. In another shallow bowl, combine the flour, cornmeal, paprika, garlic powder, cayenne pepper, 1 tsp salt, and black pepper.
Heat the vegetable oil in a large pan over medium heat until it reaches 350°F (175°C).
Pat the tomato slices dry with a paper towel. Dip each slice into the buttermilk, letting any excess drip off, and then dredge it in the flour-cornmeal mixture until fully coated.
Fry the coated tomato slices in batches, 2–3 minutes per side, until golden brown and crispy. Remove and drain on a paper towel-lined plate.
For the remoulade, combine the mayonnaise, Dijon mustard, horseradish, hot sauce, lemon juice, chopped capers, green onions, parsley, and 1/2 tsp salt in a mixing bowl. Stir until smooth and well blended.
Fold in the crawfish tails or chopped shrimp until evenly coated in the remoulade sauce.
Place the fried green tomatoes on a serving plate. Spoon the crawfish or shrimp remoulade over the tomatoes, garnish with additional parsley if desired, and serve immediately.
Nutrition Facts
Calories |
5977 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 535.2 g | 686% | |
| Saturated Fat | 75.1 g | 376% | |
| Polyunsaturated Fat | 274.7 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 5788 mg | 252% | |
| Total Carbohydrate | 263.3 g | 96% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 38.7 g | ||
| Protein | 79.5 g | 159% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 595 mg | 46% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 2747 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
