Fried Green Tomato BLT

Ingredients · per serving

• 80 ml Buttermilk
• ¼ medium Cucumber
• ½ medium Lemon
• 4 tbsp Mayonnaise
• 80 g Plain flour
• 2 tbsp Fresh parsley
• to taste Black pepper
• 3 medium Green tomatoes
• 2 tsp Cajun seasoning
• 250 ml Sunflower oil
• 1 tbsp Olive oil
• 1 large Egg
• 4 leaves Little gem lettuce
• 1 tsp Hot sauce
• 120 g Smoked bacon
• 1 tsp Balsamic vinegar
• 60 g Cornmeal
• 60 g Cherry tomatoes
• 60 g Mixed salad leaves
• ½ tsp Dijon mustard
• to taste Salt
• 2 small Gherkins
• 1 tsp Smoked paprika
• 2 buns Brioche bun
• 1 tsp Garlic powder

Instructions

1. Dice the bacon. Crisp in a dry wide pan over medium heat 5-6 min until golden. Lift onto kitchen paper.
2. Slice the green tomatoes 8mm thick. Season generously with salt and pepper.
3. Set up dredging: bowl 1 = plain flour with smoked paprika and garlic powder. Bowl 2 = beaten egg + buttermilk. Bowl 3 = cornmeal + plain flour + Cajun seasoning + salt + pepper.
4. Dredge each tomato slice: flour first, then egg-buttermilk, then cornmeal (press firmly).
5. Heat 1cm of sunflower oil in a wide pan to 175°C. Fry the tomato slices in 2 batches for 3-4 min per side until deep gold and crispy. Lift onto a wire rack.
6. Make the remoulade: mayonnaise, Dijon mustard, hot sauce, lemon juice, smoked paprika, finely diced gherkin and chopped parsley.
7. Lightly toast the brioche buns. Build: bun base, smear of remoulade, lettuce leaves, slices of crispy bacon, 2-3 fried green tomato slices, more remoulade, bun lid.
8. Plate with a small side salad of leaves, tomato and cucumber, dressed in olive oil + balsamic. Crisps or oven-baked fries alongside.

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