Fried Green Tomato And Okra Po’Boys With Smoked-Fish Vinaigrette Recipe

Cooking Directions

• STEP 1.Start by preparing the fried green tomatoes and okra. Slice the green tomatoes and okra into thin rounds.
• STEP 2.In a shallow dish, combine flour, cornmeal, salt, and pepper. Dredge the tomato and okra slices in the flour mixture, shaking off any excess.
• STEP 3.Heat oil in a large skillet over medium heat. Fry the tomato and okra slices in batches until golden brown and crispy, about 2-3 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
• STEP 4.To make the smoked-fish vinaigrette, combine smoked fish, olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper in a blender. Blend until smooth and creamy.
• STEP 5.To assemble the po'boys, spread a generous amount of the smoked-fish vinaigrette on the bottom half of each roll. Layer the fried green tomatoes and okra on top, and drizzle with more vinaigrette. Top with the other half of the roll and serve immediately.

Cooking Tips

• For extra crunch, you can double-dredge the tomato and okra slices in the flour mixture.
• If you don't have smoked fish, you can substitute it with smoked salmon or smoked trout.
• To make the vinaigrette ahead of time, store it in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• These po'boys are best served immediately while the fried green tomatoes and okra are still crispy.
• If you have any leftover vinaigrette, you can use it as a salad dressing or a dip for vegetables.
• Store any leftover fried green tomatoes and okra in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster oven or oven to maintain their crispiness.