Appetizer: United States – Cornbread-Crusted Green Tomato Stacks with Celery-Seed Mayonnaise Sauce

Serving Size: 4

Approximate Time

Prep 15 min

Cook 6 min

Additional 10 min

Total 31 min

Ingredients

2 firm green tomatoes, sliced into 1 / 2-inch rounds
1 cup (240 ml) buttermilk
2 tsp hot sauce
1 cup (120 g) fine yellow cornmeal
1 / 2 cup (60 g) all-purpose flour
1 tsp kosher salt, plus more for finishing
1 / 2 tsp freshly ground black pepper
1 / 2 tsp smoked paprika
1 / 2 tsp garlic powder
About 1 cup (240 ml) neutral oil for shallow frying
1 / 2 cup (120 g) mayonnaise
1 tbsp Creole or whole-grain mustard
1 tbsp fresh lemon juice
1 tsp prepared horseradish (optional)
1 small garlic clove, finely grated
1 tbsp capers, chopped
2 tbsp fresh parsley, minced
1 tsp hot sauce
1 / 2 tsp paprika
1 / 4 tsp celery seed
Pinch of salt and pepper, to taste
2 tbsp thinly sliced green onions (for garnish)
Lemon wedges, for serving

Instructions

Make the rémoulade: In a bowl, whisk together mayonnaise, mustard, lemon juice, horseradish (if using), grated garlic, capers, parsley, hot sauce, paprika, celery seed, and a pinch of salt and pepper. Cover and refrigerate until serving.
Marinate the tomatoes: In a shallow dish, combine buttermilk and hot sauce. Add tomato slices and turn to coat; let sit 10 minutes while you prepare the dredge.
Prepare the dredge: In another shallow dish, mix cornmeal, flour, kosher salt, black pepper, smoked paprika, and garlic powder.
Dredge: Lift each tomato slice from the buttermilk, let excess drip off, then press into the cornmeal mixture to coat on both sides. Set on a wire rack for 5 minutes to help the crust adhere.
Fry: Pour oil into a large skillet to a depth of about 1/4 inch and heat to 350°F (175°C). Fry tomato slices in batches 2–3 minutes per side until deep golden and crisp. Transfer to a rack to drain and sprinkle lightly with salt.
Assemble the stacks: Place one fried tomato on a platter, add a small dollop of rémoulade, top with another tomato slice, then a small dot of sauce. Repeat to form 6–8 two-layer stacks.
Garnish and serve: Sprinkle with sliced green onions and serve immediately with lemon wedges and extra rémoulade for dipping.