📝 About This Recipe
This dish reimagines a humble Southern staple as a sophisticated masterpiece of Contemporary American fine dining. The firm, tart acidity of the green tomato is encased in a golden, shatteringly crisp cornmeal crust, providing a structural foundation for the velvety richness of a house-made remoulade. Topped with a delicate quenelle of Osetra caviar, the dish achieves a sublime balance of earthy, salty, and acidic notes that dance across the palate.
🥗 Ingredients
The Green Tomatoes
- 3 large Green Tomatoes (firm, unripened, sliced into 1/2 inch rounds)
- 1 teaspoon Kosher Salt (for degorging)
- 1 cup Buttermilk (full fat)
- 1 tablespoon Hot Sauce (vinegar-based like Crystal or Tabasco)
The Dredge
- 1 cup Fine Yellow Cornmeal (stone-ground preferred)
- 1/2 cup All-Purpose Flour
- 1 teaspoon Smoked Paprika
- 1/4 teaspoon Cayenne Pepper
- 1 cup Grapeseed Oil (for shallow frying)
Smoked Remoulade
- 1/2 cup Mayonnaise (high quality or homemade)
- 1 tablespoon Capers (drained and finely minced)
- 1 tablespoon Cornichons (finely minced)
- 2 teaspoons Lemon Juice (freshly squeezed)
- 1 teaspoon Dijon Mustard
The Garnish
- 30 grams Osetra Caviar (chilled)
- 1 tablespoon Chives (finely batoned)
- 1/4 cup Micro-greens (bull's blood or radish greens for color)
👨🍳 Instructions
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1
Slice the green tomatoes into uniform 1/2-inch thick rounds. Season both sides lightly with kosher salt and set them on a wire rack for 15 minutes to draw out excess moisture; this ensures a crispier crust.
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2
Prepare the remoulade by whisking together the mayonnaise, minced capers, minced cornichons, lemon juice, Dijon mustard, and a pinch of smoked paprika in a small chilled bowl. Cover and refrigerate to allow flavors to marry.
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3
In a shallow bowl, whisk together the buttermilk and hot sauce. This will serve as your binder and adds a subtle piquant back-note to the fruit.
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4
In a separate shallow dish, combine the cornmeal, flour, smoked paprika, and cayenne pepper. Whisk thoroughly to ensure the spices are evenly distributed.
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5
Pat the tomato slices dry with a paper towel to remove the surface moisture released by the salt.
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6
Using the 'wet hand/dry hand' method, dip a tomato slice into the buttermilk mixture, then dredge it in the cornmeal mixture, pressing firmly to ensure an even, thick coating. Place back on the wire rack.
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7
Heat the grapeseed oil in a heavy-bottomed cast iron skillet over medium-high heat until it reaches 350°F (175°C). The oil should be shimmering but not smoking.
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8
Carefully place 3-4 tomato slices in the oil, being careful not to crowd the pan. Fry for 2-3 minutes per side until the crust is a deep golden brown and exceptionally crisp.
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9
Remove the tomatoes and place them on a clean wire rack over a baking sheet. Immediately season with a tiny pinch of fine sea salt while the oil is still wet.
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10
To plate, place one fried green tomato in the center of a pre-warmed plate. Spoon a neat tablespoon of the chilled remoulade directly into the center of the tomato.
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11
Using a mother-of-pearl spoon, place a small, elegant quenelle (about 1/2 teaspoon) of caviar on top of the remoulade.
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12
Garnish with three perfectly cut chive batons and a few delicate micro-greens. Serve immediately while the tomato is hot and the caviar remains chilled.
💡 Chef's Tips
Always use truly green, hard tomatoes; any hint of pink means the tomato is too soft and will turn mushy when fried. Maintain your oil temperature at 350°F; if it drops too low, the crust will absorb oil and become greasy rather than crisp. Use a wire rack for cooling instead of paper towels to prevent the bottom of the tomatoes from steaming and becoming soggy. When handling caviar, never use a metal spoon as it can oxidize the delicate eggs and impart a metallic taste. If you cannot find Osetra, a high-quality Paddlefish or Hackleback roe provides a similar briny pop that complements the dish.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity Blanc de Blancs Champagne to cut through the richness of the fry and the creaminess of the sauce. A chilled glass of Grüner Veltliner works beautifully with the vegetal notes of the green tomato. Serve as a standalone first course for an intimate multi-course tasting menu. Accompany with a side of lightly pickled red onions to add another layer of acidity and vibrant color to the plate.