Gourmet Yourself: Go Fish Fried Green Tomatoes

Southern staple with a twist

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    NEWSLETTERS

    TK
    Annie Potasznik
    Chef Derry's fried green tomatoes, shrimp ravigote and radish pico de gallo

    It doesn't get much more Southern than fried green tomatoes and Go Fish serves them stacked high atop one another.

    4 Servings Tomatoes:


    3 green tomatoes, ¼ inch sliced
    Seasoned flour (with Creole seasoning)
    1 cup buttermilk
    Salt & pepper
    Preheat fryer at 350 degrees. Get three different bowls, two for dredging flour and one for buttermilk. First season tomatoes with salt and pepper. Dredge first in flour, then in buttermilk and again in flour. Fry for approx. 2 minutes in flour just until it turns golden brown and slightly soft in center. 
     

    Shrimp Ravigote:


    1 cup mayonnaise
    1 Tb Dijon mustard
    1 Tb Creole mustard
    1 Tb fresh parsley, chopped
    1 Tb capers, chopped
    2 tsp. red onion, minced
    2 Tb celery, minced
    1 Tb lemon  juice, fresh
    1 tsp fresh tarragon, chopped
    1 Tb red bell peppers, minced
    1 dash tabasco
    2 cups shrimp, cooked and chopped
    Mix all ingredients together and refrigerate until needed. 
     
    Radish Pico de Gallo:
     
    6 radishes, julienned
    2 limes, juiced
    2 Tb olive oil
    3 Tb cilantro, chopped
    1/3 cup red onion, small dice
    1 Jalapeno, small dice
     
    1. Mix everything together and adjust with salt and pepper.
       
    Presentation:
    Lay tomato on plate and spoon shrimp ravigote and radish pico on top of tomato and then repeat the process so you have a stack of tomatoes and shrimp.