Kettle Chip-Crusted Fried Green Tomatoes with Tasso Tartar Sauce Recipe

Photo: Cedric Angeles; Food Styling: Tina Bell Stamos; Prop Styling: Buffy Hargett Miller
Active Time:
30 Mins
Total Time:
30 Mins
Yield:
Serves 8
Manny Augello (Bread and Circus Provisions) and Jeremy Conner (Cellar Salt Co.)

Pull out the fryer and make crunchy fried green tomatoes. Tasso is a highly spiced, cured, and smoked pork used to flavor dishes in Cajun cooking. You will often find it used in gumbos. If you can’t find tasso, look for Andouille sausage, another heavily spiced pork sausage used in Cajun dishes.

Ingredients

Tasso Tartar Sauce

  • 3 ounces pork tasso, chopped (about 3/4 cup)
  • 1/2 cup chopped shallots (from 2 medium shallots)
  • 1/4 cup chopped red onion (from 1 onion)
  • 2 tablespoons chopped celery (from 1 stalk)
  • 2 tablespoons fresh lemon juice (from 1 lemon)
  • 1 garlic clove, crushed
  • 1 cup mayonnaise
  • 1 teaspoon Creole mustard
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon granulated sugar
  • 1/8 teaspoon kosher salt

Fried Green Tomatoes

  • Canola oil, for frying
  • 4 green tomatoes (about 1 3/4 lb.), cut into 1/3-inch-thick slices
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 3 cups finely crushed spicy kettle-cooked potato chips (such as Zapp's Spicy Cajun Crawtators, from 2 [5-oz.] bags)

How to Make It

Step 1

Prepare the Tasso Tartar Sauce: Place pork tasso, shallots, red onion, celery, fresh lemon juice, and garlic in bowl of a food processor; pulse until finely chopped, 6 to 8 times. Scrape mixture into a small bowl, and fold in mayonnaise, mustard, cayenne, sugar, and salt. Cover and refrigerate until ready to serve.

Step 2

Prepare the Fried Green Tomatoes: Heat 1 inch of oil in a large, heavy-bottomed skillet over medium to 350°F. Sprinkle tomato slices with salt and pepper. Place flour, beaten eggs, and crushed chips in 3 separate shallow bowls. Dredge tomato slices in flour; dip in egg, shaking off excess. Dredge in crushed chips until coated. Fry tomatoes, in batches, in hot oil until golden brown and crunchy, about 2 minutes per side. Serve immediately with Tasso Tartar Sauce.

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