Print

Crispy Fried Green Tomato BLT Recipe with Easy Zesty Remoulade Sauce

crispy fried green tomato blt - featured image
Print Recipe

A southern-inspired sandwich featuring crispy fried green tomatoes, smoky bacon, fresh lettuce, and a zesty remoulade sauce. Perfect for a quick, flavorful meal with a satisfying crunch.

Ingredients

Scale
  • 4 medium green tomatoes, sliced about ½ inch thick
  • 1 cup all-purpose flour (or gluten-free flour blend)
  • 1 cup cornmeal
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • 1 large egg, beaten
  • ½ cup buttermilk (or milk with a splash of lemon juice)
  • Vegetable oil for frying (canola or peanut oil recommended)
  • ½ cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon hot sauce
  • 1 tablespoon finely chopped capers
  • 1 teaspoon smoked paprika
  • 1 small clove garlic, minced
  • Salt and pepper, to taste
  • 8 slices thick-cut bacon (applewood smoked recommended)
  • 8 slices sandwich bread (toasted sourdough or country white preferred)
  • Fresh lettuce leaves (Boston or Romaine)

Instructions

  1. Prepare the remoulade sauce by whisking together mayonnaise, Dijon mustard, lemon juice, hot sauce, capers, smoked paprika, and minced garlic in a small bowl. Season with salt and pepper. Cover and refrigerate.
  2. Cook bacon in a cold skillet over medium heat until crisp, about 8-10 minutes, flipping occasionally. Drain on paper towels and keep warm.
  3. Prepare the dredging station: combine flour, cornmeal, smoked paprika, garlic powder, salt, and pepper in one shallow bowl. In another bowl, whisk together the egg and buttermilk.
  4. Slice green tomatoes into ½ inch thick slices and pat dry with paper towels.
  5. Dredge each tomato slice first in the flour mixture, then dip into the egg and buttermilk mixture, and back into the flour mixture, pressing lightly to adhere.
  6. Heat about ½ inch of vegetable oil in a skillet over medium-high heat to 350°F (175°C).
  7. Fry the coated tomato slices in batches for 2-3 minutes per side until golden brown and crispy. Drain on paper towels.
  8. Toast the bread slices until golden and crisp.
  9. Assemble sandwiches by spreading remoulade sauce on each bread slice, layering lettuce, bacon, and fried green tomato slices. Top with the second slice of bread, sauce side down.
  10. Cut sandwiches in half and serve immediately while tomatoes are warm and crunchy.

Notes

Pat dry tomatoes before dredging to prevent sogginess. Double dredge for extra crunch. Maintain oil temperature at 350°F for best results. Fry in batches to avoid overcrowding. Reheat leftovers in a skillet to restore crispness. Remoulade sauce can be made ahead and tastes better after resting.

Nutrition

Keywords: fried green tomatoes, BLT, remoulade sauce, southern recipe, crispy sandwich, bacon sandwich, zesty sauce

Find it online: https://spoonette.com/crispy-fried-green-tomato-blt-recipe-with-easy-zesty-remoulade-sauce/