Cornmeal-Crusted Green Tomato Steaks with Spring Pea & Andouille Butter

Instructions

1. 1

   Slice 3 large green tomatoes into thick 1/2-inch steaks. Lay them on a paper towel-lined cutting board and sprinkle evenly with 1 tsp kosher salt. Let them sit to draw out excess moisture. This concentrates their flavor and ensures our crust stays locked on tight.

   5 min

   Tip: Don't skip salting the tomatoes. Water is the enemy of a crisp crust.

2. 2

   While the tomatoes rest, prep your topping ingredients to have them ready. Finely dice 8 oz smoked Andouille sausage. Shell 1 cup fresh spring peas and cut 1 cup fresh sweet corn kernels off the cob. Mince 2 stalks green garlic.

   10 min

   Tip: Having your mise en place ready is crucial because the pan sauce comes together fast.

3. 3

   Set up your dredging station. In a shallow dish, whisk together 1 cup buttermilk and 1 tbsp hot sauce. In a second dish, combine 1 cup stone-ground cornmeal, 1/2 cup all-purpose flour, 1 tsp smoked paprika, and 1 tsp garlic powder.

   5 min

   Tip: Use a wide, shallow bowl or pie dish for the breading to make dipping the large tomato steaks easier.

4. 4

   Pour 1 cup peanut oil into a large cast-iron skillet, aiming for about a quarter-inch depth. Place over medium-high heat until the oil begins to shimmer, reaching about 350 degrees.

   5 min

   Tip: Cast iron holds heat beautifully, making it perfect for shallow frying.

5. 5

   Pat the salted tomatoes dry with a paper towel. Dip each slice into the buttermilk mixture, letting excess drip off, then press firmly into the cornmeal mixture to build a thick, even crust.

   5 min

   Tip: Use one hand for wet ingredients and one for dry to avoid breading your own fingers.

6. 6

   Working in batches so you don't crowd the pan, carefully lay the breaded tomatoes into the hot oil. Fry for about 4 minutes per side until deeply golden brown and shattered-crisp. Transfer to a wire rack set over a baking sheet and tent loosely with foil to keep warm. Carefully discard the frying oil and wipe out the skillet.

   16 min

   Tip: Always lay items down away from you in hot oil to prevent splashing.

7. 7

   Return the wiped skillet to medium heat. Add the diced Andouille sausage and cook until the fat renders and the edges get crispy, about 4 minutes. Stir in the minced green garlic, the fresh spring peas, and the sweet corn kernels. Sauté until the vegetables are vibrant and tender, about 3 minutes.

   7 min

   Tip: Let the sausage get nice and dark; that rendered fat is the base flavor of our sauce.

8. 8

   Lower the heat to medium-low. Swirl in 4 tbsp unsalted butter, 1 tsp fish sauce, and the juice of 1/2 lemon. Keep tossing the pan until the cold butter melts and emulsifies with the sausage fat and vegetable juices into a glossy, rich sauce. Remove from heat.

   3 min

   Tip: The fish sauce doesn't make it taste fishy at all—it just cranks up the savory umami notes to balance the sweet corn.

9. 9

   Arrange the crispy green tomato steaks on warm dinner plates. Generously spoon the hot Andouille, pea, and corn butter over the top. Garnish with 2 tbsp fresh parsley and serve immediately.

   2 min

   Tip: Serve this right away while the tomatoes still have their crunch.