Fried Green Tomatoes For a Father’s Day Brunch

Fried Green Tomatoes with Shellfish and Sauce Gribiche

Father’s Day was first proposed by Sonora Smart Dodd of Spokane, Washington, in 1909 largely to honor her father, Civil War veteran William Jackson Smart, a single parent who raised his six children in Dodd’s native Arkansas.
Tyler Spreen, Chef de Cuisine at Herbsaint Bar & Restaurant, shared this recipe for a seasonal family favorite he enjoys making with his children.

“I love June because it’s the start of tomato season and you can find really nice green tomatoes,” Spreen said. “ A lot of times I’ll test out dishes at home with my family before I transition them to the restaurant. Usually, we take the kids to the Sunday Farmers Market, pick whatever’s in season, and cook it that night. Find green tomatoes at your local farmers market during tomato season. If you can not find them yet, ask the farmers.”

What to drink with Fried Green Tomatoes with Shellfish and Sauce Gribiche?
A dry German Riesling like the Robert Weil Rheingau Riesling Trocken 2020 would pair well with this creamy, herbaceous dish. This wine is known for its high acidity and bright citrus flavors, which would provide a refreshing contrast to the dish. This medium-bodied dry Riesling is dense and powerful but is more affordable than single-vineyard wines. Available at Total Wine, totalwine.com.

For the Sauce Gribiche
4 hard-boiled eggs, peeled and chopped
2 cups mayonnaise
1/3 cup capers, chopped
1/3 cup cornichons, chopped
1/3 cup brunoise shallot
2 tablespoons chopped tarragon leaves
1/4 cup chopped flat-leaf parsley
2 tablespoons lemon juice
3 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar

Combine all ingredients in a medium mixing bowl and season with salt to taste. Chill the sauce while you prepare the shrimp and the tomatoes.

For the Shellfish and Tomatoes
1 pound whole head-on 16-20-count Gulf shrimp or 1 pound cooked and peeled crawfish tails
2 pounds of green tomatoe, sliced 3/8-inch thick
1 cup all-purpose flour
1 teaspoon paprika
½ teaspoon cayenne pepper
1 tablespoon each Kosher salt and pepper
1/2 teaspoon garlic powder
2 eggs
1 cup whole milk
2 cups panko
1 quart of Canola or vegetable oil
Sea salt for sprinkling

If using shrimp, bring 1 gallon of water to a boil and season it heavily until it tastes like seawater. Add the shrimp and cook until they are firm, pink, and opaque, about 4 minutes. Drain the shrimp and put them on a bed of ice. When chilled, peel the shrimp and set the meat aside. Discard the shells and the heads. Add the flour to a shallow dish. Add all spices and whisk to combine.

In another shallow dish, whisk eggs and milk until well combined.
Add the panko to another shallow dish.

Take a slice of green tomato and lightly dredge with the spiced flour mixture. Using a fork move the tomato from the seasoned flour mixture into the egg mixture, dripping off any excess. Then put into the panko, lightly pressing down to ensure the breadcrumbs adhere to the tomato slice. Repeat with the remaining tomatoes. Place the prepared tomatoes on a sheet tray.

Heat the oil in a cast iron pot to 350ºF degrees. Working in batches slip the tomato slices into the oil in a motion that pushes them away from you so as not to splatter the oil. Fry each slice until golden, about 4 minutes. Do not overcrowd the pot. Remove the slices with a metal spider and drain on a paper towel-lined sheet tray. Sprinkle the tomato slices with sea salt while they are still hot so the salt sticks.

To serve, smear 1 tablespoon of the sauce on the bottom of a serving plate or platter so the tomatoes will not slide off. Shingle the fried green tomatoes on top. Generously dress the chilled shrimp with the Sauce Gribiche. Spoon mixture atop the fried green tomatoes and top with any leftover fresh herbs – chives, tarragon and/or parsley.

Serves 4

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