This is literally one of my favorite dishes I’ve ever made. I cooked it on Valentine’s Day, and wouldn’t have wanted anything else. Seriously.
Fried green tomatoes themselves are a southern ‘specialty.’ I could have them plain all day long, but I decided to fancy ‘em up a bit and put ‘em on a slider. I’ve shared a few fried green tomato recipes before, and the only reason I think these are my favorite is because I’ve had them the most recent.. I remember the others being super amazing too →
- Fried Green Tomatoes with Cajun-Dill Buttermilk Sauce
- Saute of Shrimp over Fried Green Tomatoes with Warm Remoulade Sauce
These sliders are inspired by an awesome restaurant down here in Gulf Shores called Bill’s by the Beach. Tourists (and locals), I recommend you go… It’s definitely a new favorite in town, and they have amazing seafood (they’re known for their 100% Wild American Shrimp). This dish doesn’t include seafood, but a similar version is on their appetizer menu.
Be sure to make the slaw and Cajun sauce first so the flavors get a chance to meld together.. meld? is that the word? Anyways, you know what I’m saying.
The slaw was the best I’ve ever made myself. In fact, I took the leftover slaw to work the next week and added it to my spicy turkey/pepperjack sub. Sounds a little strange, but it was a good change to our normal lunch rotation of like the 5 restaurants we frequent. A great change actually… I could’ve had more, but didn’t want to stuff my face.
Anyways, the Cajun sauce was also a yummy component, and the fried green tomatoes themselves were killer. I fried them in a large fry pan in shallow canola oil about 3-4 at a time, making sure they don’t touch. Flip them halfway through to make them equally brown on each side. They didn’t take long to fry, just about 3-4 minutes each, just make sure they’re nice and golden brown.
I kept the batter simple with buttermilk and panko since there was so much else going on in these little sandwiches. I, of course, added a nice crispy slice of bacon to each slider, because bacon makes everything better, duh!
I ended up having plenty of leftovers, so I froze the battered tomatoes, bagged them, and gave them to my grandmother and aunt and uncle. They were easily fried once removed from the freezer and they all gave me a big thumbs up for how they turned out! The slaw got extra compliments :)
- Whisk all ingredients together and add to a squeeze bottle if you wish. Refrigerate until ready to use.
- In a large bowl, mix together all ingredients. Refrigerate until ready to use.
- Cut each slice of bacon in half. Heat medium-large fry pan over medium-high heat, and add bacon in batches. Cook until crispy and move to paper towels. I had two or three batches.
- Dry tomato slices with paper towels or kitchen towels, lay out slices on a cooling rack, and season with salt and pepper.
- Set out three shallow pans. In the first, add the flour. In the second, whisk together eggs and buttermilk (or milk). In the third, add panko, salt, and pepper.
- With tongs (or your hands), coat each tomato slice first in the flour, then the egg mixture, and finally in the panko.
- Drain any excess bacon grease from your pan (if you wish). Fill your pan or saute pan with 1 ½ - 2 inches of oil. Heat oil to 350-375 degrees F. Fry each battered tomato slice in the hot oil for 1-2 minutes per side. Fry about 3-4 at a time, just make sure to not crowd the pan.
- Move to a cooling rack over some paper towels, and repeat with the remaining slices.
- To assemble: Drizzle or smear sauce on bottom slider bun, add a fried tomato slice. Top with slaw and 2 half-bacon slices. ENJOY.
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