If you’ve lived in the South (New Orleans to be more precise), then you have definitely had your fair share of fried green tomatoes served with remoulade.  So when I saw a contemporary version of the classic combination on a menu in a new and hip Chicago beer hall (of all places), I had to give them a try.

Now, I absolutely love anything fried, especially when served with a mayonnaise-based sauce, but I couldn’t imagine how this could possibly beat the its originators.  However, I think it just may have.

The dish was comprised of a mixture of small perch chunks (this would be the Northern part) and thick-cut sweet potatoes, both battered and deep-fried to golden perfection.  Set upon a thick smear of chunky remoulade and garnished with large wedges of pickled green heirloom tomatoes, I found myself nearly licking the plate.  It had all the flavors and components of the more traditional variety, although slightly reinvented.

Filed Under: Food Talk