I've been a little bit obsessed with using pickle brine to marinate things lately. We've had pickle chicken (marinate chicken breasts in pickle juice for 24-48 hours, then grill/smoke/bake the chicken and enjoy) and pickle-marinated skirt steak (see this recipe), and today a new twist on the BLT. There's a restaurant in town that makes a fantastic fried green tomato BLT. I'm growing three kinds of tomatoes in my garden this year. Some of them are currently green. The stars aligned when my friend Cloe posted a recipe for pickled fried green tomatoes. They're not really fully pickled, but they sit in the brine for long enough to absorb the deliciousness of the pickle flavor. This is the best BLT I've ever had, and I'll definitely be making it again soon.
Pickled Fried Green Tomato BLT
- 4 large, firm green tomatoes, cut crosswise into ½-inch slices
- Pickle brine
- 1 cup finely ground cornmeal
- 1 teaspoon smoked paprika
- 2 eggs
- Vegetable oil
- Cover the sliced tomatoes with pickle brine. Marinate for 30-60 minutes.
- Drain tomatoes and pat dry.
- Combine cornmeal and paprika in a shallow bowl. In another bowl, beat the eggs.
- Cover the bottom of a heavy skillet with ½ inch of oil, then place it over medium-high heat.
- Coat the tomato slices in the egg, then dredge them in the cornmeal mixture.
- Fry as many tomatoes as fit comfortable in the pan until nicely browned, about 2 minutes a side.
- Transfer to a paper towel-lined platter. Repeat until all the tomatoes are cooked.
- Serve tomatoes with bacon and lettuce and mayo on a bun.
The original recipe for the fried green tomatoes says to season them with salt and pepper before the egg and cornmeal step, but since these are marinated in the pickle brine I didn't think it was needed.