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.

Nutriscore Rating: 62/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

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.

Step 3

Heat the vegetable oil in a large pan over medium heat until it reaches 350°F (175°C).

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Fold in the crawfish tails or chopped shrimp until evenly coated in the remoulade sauce.

Step 8

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

Serving size	(2016.1g)

Amount per serving	% Daily Value*
Calories	5976.9

Total Fat 535.2g	0%
Saturated Fat 75.1g	0%
Polyunsaturated Fat 274.7g
Cholesterol 485.8mg	0%
Sodium 5788.1mg	0%
Total Carbohydrate 263.3g	0%
Dietary Fiber 22.0g	0%
Total Sugars 38.7g
Protein 79.5g	0%

Vitamin D 129.1IU	0%
Calcium 594.9mg	0%
Iron 17.2mg	0%
Potassium 2747.4mg	0%

*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.

Source of Calories

Fat: 77.8%

Protein: 5.1%

Carbs: 17.0%