Fried Green Tomatoes With Crawfish or Shrimp Remoulade

The scent of fried green tomatoes always transports me back to my grandmother’s kitchen in Mississippi. I remember standing on a stool, mesmerized as she sliced the firm, unripe tomatoes, their pale flesh hinting at the tartness to come. The sound of the sizzling oil, the anticipation of that first crispy, tangy bite – it’s a memory I cherish. While she always served them simply, with a sprinkle of salt and pepper, I can’t help but think she would have loved this updated version, piled high with a creamy, spicy remoulade and succulent crawfish or shrimp. It’s a dish that bridges tradition and modern flavors, a true celebration of Southern cuisine.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Servings: 4
• Yield: Varies based on tomato size
• Dietary Type: Varies depending on Remoulade Sauce recipe. Can be Gluten-Free

Ingredients

• 4 green tomatoes, sliced into 1/4 inch thick slices
• Cajun seasoning, to taste
• 1/4 cup all-purpose flour
• 2 eggs, beaten
• 2 cups cornmeal, for breading (coarse or stone ground works best)
• 1/2 – 1 cup vegetable oil
• 1/2 lb crawfish tails, cooked, or 1/2 lb shrimp, cooked
• 1 cup prepared remoulade sauce, such as Remoulade Sauce (recipe #87124 on this site)

Equipment Needed

• Heavy cast iron skillet
• Shallow dishes for breading
• Tongs or slotted spoon

Instructions

1. Begin by preparing your remoulade sauce according to your preferred recipe. Stir in the cooked crawfish tails or shrimp, reserving several for garnish. If using shrimp, chop them to a size similar to crawfish tails, or use salad-sized cooked shrimp.
2. Preheat the vegetable oil in a heavy cast iron skillet over medium-high heat. The oil is ready when a sprinkle of water sizzles immediately upon contact.
3. Season the sliced green tomatoes with Cajun seasoning to taste.
4. Lightly dust the tomato slices with flour. Important note: Too much flour will prevent the cornmeal from adhering properly.
5. Dip the floured tomato slices in the beaten eggs, ensuring they are fully coated.
6. Dredge the egg-washed tomato slices in the cornmeal, pressing gently to ensure even coverage.
7. Carefully place the breaded tomato slices in the hot oil, being careful not to overcrowd the skillet.
8. Fry the tomatoes until browned and crispy, about 3 minutes per side, turning as needed.
9. Remove the fried green tomatoes from the skillet with tongs or a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
10. To serve, arrange 3 to 4 fried green tomato slices on each serving plate. Top with a generous spoonful of the remoulade sauce and garnish with the reserved crawfish tails or shrimp. A light sprinkle of chopped parsley adds a fresh touch, if desired.

Expert Tips & Tricks

• Temperature is key: Maintaining the proper oil temperature is crucial for achieving perfectly crispy fried green tomatoes. If the oil isn’t hot enough, the tomatoes will absorb too much oil and become soggy. If the oil is too hot, they will brown too quickly on the outside and remain undercooked on the inside. A thermometer is helpful, aiming for around 350°F (175°C).
• Don’t skip the flour: The light dusting of flour acts as a binder, helping the egg and cornmeal adhere to the tomato slices. This ensures a crispy and flavorful coating.
• Spice it up: Adjust the amount of Cajun seasoning to your liking. For a milder flavor, use a blend of salt, pepper, and garlic powder.
• Make ahead: The remoulade sauce can be made a day or two in advance, allowing the flavors to meld together. Store it in an airtight container in the refrigerator. The tomatoes are best served immediately after frying.
• Prevent Soggy Tomatoes: Ensure the tomatoes are sliced uniformly, this helps them cook evenly. Overcrowding the pan will lower the oil temperature and can result in soggy tomatoes. Cook in batches for best results.

Serving & Storage Suggestions

Serve the fried green tomatoes with crawfish or shrimp remoulade immediately after frying for the best texture and flavor. The contrast between the warm, crispy tomatoes and the cool, creamy sauce is what makes this dish so special.

Leftovers are best stored in the refrigerator in an airtight container. However, the tomatoes will lose their crispness over time. To reheat, you can try baking them in a preheated oven at 350°F (175°C) for a few minutes, but they won’t be quite as good as freshly fried. The remoulade sauce can be stored separately in the refrigerator for up to 3 days.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	600 kcal	30%
Total Fat	40g	62%
Saturated Fat	7g	35%
Cholesterol	160mg	53%
Sodium	200mg	9%
Total Carbohydrate	60g	20%
Dietary Fiber	7g	28%
Sugars	6g	N/A
Protein	20g	40%

Variations & Substitutions

• Gluten-Free: Use gluten-free all-purpose flour and cornmeal to make this dish gluten-free.
• Spicy Remoulade: Add a pinch of cayenne pepper or a dash of hot sauce to the remoulade sauce for extra heat.
• Different Seafood: Substitute the crawfish or shrimp with other seafood, such as crabmeat or scallops.
• Vegetarian: For a vegetarian option, omit the seafood and top the fried green tomatoes with a dollop of creamy goat cheese or a sprinkle of crumbled feta.
• Herbaceous twist: Mix fresh herbs like dill or parsley into the cornmeal for a brighter flavor.

FAQs (Frequently Asked Questions)

Q: Can I use ripe tomatoes for this recipe?
A: No, this recipe requires green, unripe tomatoes. Ripe tomatoes will be too soft and watery to fry properly.

Q: Can I air fry the tomatoes instead of frying them in oil?
A: Yes, you can air fry the tomatoes for a healthier alternative. Preheat your air fryer to 400°F (200°C) and cook for about 8-10 minutes, flipping halfway through, until golden brown and crispy.

Q: What if I don’t have Cajun seasoning?
A: You can make your own Cajun seasoning blend using paprika, cayenne pepper, garlic powder, onion powder, oregano, thyme, and black pepper.

Q: How long does the remoulade sauce last in the refrigerator?
A: The remoulade sauce will last for up to 3 days in the refrigerator in an airtight container.

Q: Can I freeze the fried green tomatoes?
A: It is not recommended to freeze the fried green tomatoes, as they will lose their crispness and become soggy when thawed. They are best enjoyed fresh.

Final Thoughts

I hope this recipe inspires you to try your hand at making fried green tomatoes with crawfish or shrimp remoulade. It’s a dish that’s full of flavor and history, and it’s sure to impress your family and friends. Don’t be afraid to experiment with different variations and substitutions to create your own unique version. And most importantly, enjoy the process of cooking and sharing this delicious dish with those you love! Let me know what you think – and if you have any questions!