Fried Green Tomato BLT
Cornmeal-crusted green tomatoes, bacon, lettuce, and remoulade on toasted sourdough.
Tested time and yield
- Prep
- 30 min
- Cook
- 25 min
- Total
- 55 min
- Yield
- 4 servings
- Difficulty
- hard
Times include any resting, chilling, or marinating Scale the servings below Cooked in the test kitchen
Method
- 01
Season the green tomato slices with salt and rest 10 minutes; blot dry.
- 02
Set up flour, beaten eggs, and a mixture of cornmeal, panko, paprika, and pepper. Dredge the tomatoes in flour, egg, then cornmeal mixture.
- 03
Heat 1/4 inch (6 mm) oil to 350°F (175°C). Fry tomatoes 2 to 3 minutes per side until crisp and golden. Drain on a rack.
- 04
Cook bacon until crisp. Spread toast with remoulade and pimento cheese if using.
- 05
Layer lettuce, fried green tomatoes, and bacon. Close and serve while the tomatoes are hot and crisp.
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