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One pan, seven ways. Everything here comes out of cast iron — the hard sear, the smoking blackened crust, the gravy, the cornbread, the cobbler. Nothing leaves the kitchen that wasn't cooked on seasoned metal.
Fried Green Tomatoes with Comeback Sauce
southern
starter
fried
vegetarian
cast-iron
Firm green tomatoes in a cornmeal crust, fried in bacon fat and served with the pink, peppery sauce every Mississippi table keeps on hand.
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RECIPE
Fried Green Tomatoes with Comeback Sauce
Firm green tomatoes in a cornmeal crust, fried in bacon fat and served with the pink, peppery sauce every Mississippi table keeps on hand.
Prep20 mins
Cook15 mins
Total35 mins
Servings6
southern
starter
fried
vegetarian
cast-iron
Ingredients
- 3 large green tomatoes, sliced 1/2 inch thick
- 1 cup fine cornmeal
- 1/2 cup all-purpose flour
- 1 cup buttermilk
- 1 cup bacon fat or peanut oil
- 1/2 cup mayonnaise
- 2 tbsp chili sauce
- 1 tsp Crystal hot sauce
- 2 tsp kosher salt
Preparation
1
Salt the tomato slices and rest them on a rack 15 minutes. Blot dry — surface water is what makes breading slide off.
2
Whisk the mayonnaise, chili sauce and hot sauce into comeback sauce and refrigerate.
3
Dip each slice in buttermilk, then press into the cornmeal-flour mix. Press, don't dredge lightly; the crust needs to be packed on.
4
Heat 1/2 inch of bacon fat in the skillet over medium-high until a pinch of cornmeal sizzles immediately.
5
Fry in batches of four, 3 minutes per side, until deep gold. Crowding drops the fat temperature and steams the crust.
6
Drain on a rack, not paper — paper traps steam and softens the bottom. Salt while hot, serve with the sauce.
Servings and Nutrition
Number of Servings in Fried Green Tomatoes with Comeback Sauce6
Nutrition for 1 serving (3 slices)
380Calories (kcal)
7Protein (g)
34Carbs (g)
24Fat (g)
Protein 7.0g7%
Carbs 34.0g36%
Fat 24.0g57%