Pickled Fried Green Tomatoes
Pull out your trusty cast-iron skillet and get ready to make this super simple (and flavourful) recipe for pickled fried green tomatoes with an Old Bay seasoned cornmeal mix.
Equipment
- 12" Cast Iron Skillet
- Large Bowl
- Shallow Dish
Ingredients
- 3 green tomatoes sliced
- 3-4 cups pickle juice (enough to cover the tomatoes)
- 1 cup fine ground cornmeal
- 1 tsp Old Bay seasoning
- 1/4 tsp Salt (adjust to taste)
- Cooking Oil ie. avocado oil, lard, tallow, etc.
Instructions
- In a large bowl, marinate the sliced green tomatoes in the pickle juice for 30-60 minutes.
- Mix the cornmeal, Old Bay and salt in a large shallow dish. Taste the seasonings and adjust as needed.
- Heat a large cast-iron skillet with the oil. For a real good fry, add enough oil so that it's 1/4" to 1/2" high, but you can also get away with using less oil.
- While the skillet and oil are heating, dip the tomatoes in the cornmeal mixture. Be careful not to let the tomatoes sit around in the cornmeal for too long!
- Fry the tomatoes until they're golden on both sides. If you're using a lot of oil, be sure to drain them on paper towel.
- Serve!
Notes
Playing with this recipe...
- Whisk up an egg with some buttermilk and hot sauce to dip the tomatoes in before dredging them in cornmeal.
- Experiment by adding different seasonings to the cornmeal ie. dried herbs, cayenne pepper, cumin, sumac, etc.
- Make them an appetizer by serving them up with mayonnaise mixed with hot sauce or a good ranch dip.
- Turn them into a side dish.
- Sneak them into BLTs, burgers, or on a breakfast plate.
