The boss brought in some green tomatoes from her garden. I’ve never had fried green tomatoes, so I thought I’d give them a try. (Turns out, even though Mrs. L.A. lived in the South, she’d never had them either.) I used this recipe.
We both liked them.
The key to good FGTs is the remoulade sauce:
1 1/2 cups mayonnaise ( I prefer Duke’s. Hellman’s/Best Foods will do)
1/4 cup mustard (Creole mustard if possible)
1.1/2 Tbsp sweet paprika.
1-2 teaspoons Cajun or Creole seasoning.
2 teaspoons prepared horseradish.
1 teaspoon pickle juice (dill or sweet)
2 teaspoon hot sauce (preferably Crystal)
1 large clove garlic, minced and smashed
dash onion powder
The key to good FGTs is the remoulade sauce.
1 1/2 cups mayonnaise ( I prefer Duke’s. Hellman’s/Best Foods will do)
1/4 cup mustard (Creole or whole grain)
1 1/2 Tbsp sweet paprika
1-2 teaspoons Cajun seasoning
2 teaspoons prepared horseradish
1 teaspoon pickle juice (dill or sweet)
2 teaspoon hot sauce (preferably Crystal)
1 large clove garlic, minced and smashed
dash onion powder
Heh, a doubly good sauce!!!
I had no idea what to do, so here is all I did awhile back. My tomato plant had stopped ripening at the end of the season and I had about 10-15 green tomatoes.
I just sliced those bad boys up, put some oil in the pan, and fried them up. No seasoning.
I did not hate them, but they were not all that bad. Bitter, but not bad.
Next year, I hope I find this thread and try actual recipes.
I’ve only had them from Gus’s Fried Chicken, they were pretty good.
Next time use ripe tomatoes. Also make bacon, fried eggs, a banger, a slice of black pudding, beans, mushrooms, and fried bread. Fry everything in the bacon grease (except for the mushrooms – just use butter – and the beans). 
The key to good FGTs is good tomatoes. And a recipe that works. Your remoulade may or may not be great, but it’s totally unnecessary for good FGTs. We had a serious bumper crop of tomatoes this year. Used them every which way. Try this: a Bacon, Lettuce and Fried Green Tomato sandwich. I made them fried and I grilled them on the barby. Great with everything.
It’s pretty much a Kansas City thing, which is where the book took place. My dad was from Missouri, and made my mom learn to bake green tomato pie. Decades later, when I lived in Kansas, Dad came for a visit and was delighted that my neighbor was making green tomato pie.
Man, that sounds good. Never even thought of that! My leftover green tomatoes this year went into pickled green tomatoes (of course), and green tomato relish. One of the grocery stores by my house actually sells green tomatoes this time of year, but it’s probably just about the end of green tomato season. Saw a few of them last week among the beefsteaks, but usually they have their own shelf space, so I’m guessing they were just mixed in with the red tomatoes as the last of them.
Careful though. It’s one of those recipes Southern Moms use to teach greedy children a lesson. Eat too many and you will rue the day. . .
At a restaurant in Shreveport, they brought us a dish of pickled green tomatoes. Some Cajun-type recipe. Damn those things were good.