INGREDIENTS

Tomatoes
  • 6 med green tomatoes
  • 1 tsp (15 g) salt
  • 1 tsp (7 g) pepper
  • 1 C (237 ml) buttermilk
  • 2 lg eggs, beaten
  • 2 C (250 g) flour
  • 1 C (151 g) cornstarch
  • 1 C (170 g) cornmeal
  • 1 tsp (10 g) garlic powder
  • Peanut or canola oil for frying
Crawfish
  • 2 Tbsp (30 ml) water
  • Dash Worcestershire
  • 1 tsp (2 g) lemon zest
  • 2 Tbsp (29 g) unsalted butter, room temperature
  • 1 lb (454 g) crawfish tails (or small shrimp)
Cajun Beurre Blanc Sauce
  • 2 Tbsp (30 ml) dry white wine
  • 2 tsp (10 ml) white wine vinegar
  • 4 black peppercorns
  • 1 shallot, minced
  • 1 bay leaf
  • 2 tsp (10 ml) heavy cream
  • 8 oz (227 g) unsalted butter, cold, cut into cubes
  • 1 tsp (5 ml) lemon juice
  • Dash Worcestershire
  • Dash Crystal Hot Sauce
  • Kosher salt to taste
Plating:
  • Cajun spice to taste

GUIDE / INSTRUCTIONS

Tomatoes
  • Preheat oven to 200˚F (93°C). Slice tomatoes ¼ inch (6 mm) thick; sprinkle with salt and pepper; set aside. Wash and drain crawfish; refrigerate. Stir together buttermilk and eggs in a shallow bowl; place flour in another bowl; stir together cornstarch, cornmeal and garlic powder in a third bowl. In a large frying pan, heat ⅛-inch-deep layer of peanut oil to 350˚F (177°C) over medium heat. Lightly coat each tomato slice in flour; dip in buttermilk, then cornstarch mixture. In batches, gently cook tomatoes until golden brown, approximately 1-2 minutes; turn gently and cook another 1-2 minutes. Drain on paper towels; keep warm in oven until ready to serve.
Crawfish
  • Combine water, Worcestershire and lemon zest in a large sauté pan over medium heat. Slowly whisk in butter until incorporated. Bring to a simmer; add crawfish, tossing gently until cooked through, 5–7 minutes.
Cajun Beurre Blanc Sauce
  • Place wine, vinegar, peppercorns, shallots and bay leaf in a small saucepan over medium high. Bring to a boil; cook until very thick and reduced by ¾, about 3 minutes. Stir in cream; cook until thickened, about 3 minutes. Reduce to low; add butter, one cube at a time, whisking constantly until two pieces of butter remain. Remove from heat and continue whisking in last two cubes of butter. Add lemon juice, Worcestershire, hot sauce and salt to taste, stirring to combine. Pass through a fine sieve.
Plating:
  • Place 3 or 4 slices of tomato on each plate. Spoon crawfish and sauce over the top, and dust entire plate lightly with Cajun spice.

For cruise comparisons or ship reviews related to Viking Ocean/River Cruises, click here.

Viking Cruises is a cruise line offering both river and ocean cruises, known for its inclusive pricing, destination-focused itineraries, and comfortable accommodations. They also offer expedition cruises, exploring remote and fascinating destinations.

Key aspects of Viking Cruises includes: 1. Focus on Culture and History – Viking emphasizes immersive experiences, including shore excursions, expert lectures, and onboard enrichment programs. 2. Inclusive Pricing – Many costs are included in the fare, such as meals, Wi-Fi, port charges, and some shore excursions. 3. Small Ship Experience – Viking’s ocean ships are smaller than traditional cruise ships, allowing them to access more intimate ports. 4. Diverse Destinations – They offer a wide range of itineraries, including European river cruises, ocean voyages around the world, and expeditions to remote regions. 5. Comfortable Accommodations – Viking ships feature all veranda staterooms and comfortable public spaces. 6. Scandinavian Design – Viking ships reflect Scandinavian design principles, with clean lines and a focus on light and space. 7. Target Audience – Viking Cruises primarily targets well-traveled, affluent adults who appreciate cultural enrichment and luxury experiences. 8. Expansion and Innovation – Viking has expanded from river cruising to ocean and expedition cruises, and continues to develop new ships and itineraries.

This Rustic Fried Green Tomatoes with Cajun Beurre Blanc recipe is a favorite summer treat.

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