Name: Fried Green Tomatoes with Remoulade Sauce Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Southern American
Ingredients: 1 1/4 cups mayonnaise; 2 1/2 tablespoons spicy brown mustard; 1 tablespoon paprika (sweet or smoked); 1 tablespoon finely chopped fresh parsley; 2 teaspoons prepared horseradish; 2 teaspoons lemon juice; 1 teaspoon Cajun seasoning (or Creole seasoning); 1 teaspoon pickle juice (dill or sweet); 1 teaspoon hot sauce; 1 clove garlic, grated; Grind of black pepper; 3 large firm unripe green tomatoes (about 1 1/2 pounds total); Coarse salt; 3/4 cup all-purpose flour; 1 1/2 teaspoons coarse salt; 1/2 teaspoon smoked paprika; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; 1/4 teaspoon ground black pepper; 1/2 cup buttermilk; 1 large egg white; 1/2 teaspoon hot sauce (such as Tabasco); 1/2 cup panko bread crumbs; 1/3 cup fine white cornmeal; 1 1/2 cups vegetable oil, for frying

Print Recipe· 4.3 from 2 reviews

If you’re craving a dish that perfectly captures the charm of Southern comfort food with a zesty twist, this Fried Green Tomatoes with Remoulade Sauce Recipe is exactly what you need. Crisply fried slices of tart, unripe green tomatoes are paired with a creamy, flavorful remoulade sauce that packs a punch of spice and tang. It’s a delightful play on textures and tastes that will elevate your appetizer game or even stand proudly as a main attraction at your next meal. Trust me, once you try this recipe, it will become one of your all-time favorites to share with family and friends.

Ingredients You’ll Need

A white bowl holds several separate layers of ingredients arranged side by side, resting on a white marbled surface. The dish shows a mix of colors and textures: a smooth beige sauce on top left, bright red powder beside it at the top center, finely chopped green herbs at the top right, a large dollop of thick white cream in the center, a grainy beige paste on the middle left, a dark reddish-brown spice mix at the bottom left, a small bright red sauce below center, and a small chunk of pale yellow paste on the middle right. A silver whisk lies to the right of the bowl. photo taken with an iphone --ar 4:5 --v 7

This recipe brings together simple but essential ingredients that balance savory, spicy, and tangy flavors while giving you a crispy and satisfying texture. Each component plays a key role in crafting that perfect fried tomato and remoulade sauce harmony.

Mayonnaise: The creamy base that forms the heart of the remoulade sauce, adding richness.
Spicy brown mustard: Adds a sharp tang and a subtle heat boost to the sauce.
Paprika (sweet or smoked): Brings warmth and a hint of smokiness to both sauce and breading.
Fresh parsley: Provides a fresh, herbal note that brightens the sauce.
Prepared horseradish: Delivers a zesty kick that wakes up the palate.
Lemon juice: Adds acidity to balance richness and enhance flavors.
Cajun seasoning: Infuses a wonderful southern spice blend into the sauce.
Pickle juice: Offers a subtle tang and a dash of complexity to the remoulade.
Hot sauce: Lends fiery depth without overwhelming the other flavors.
Garlic clove: Grated fresh for a punch of savory aroma.
Black pepper: Freshly ground for that essential peppery spice.
Green tomatoes: Firm and unripe, their tartness is the star of the dish.
Coarse salt: Used to draw moisture from tomatoes and season breading.
All-purpose flour: Forms the first layer of the crispy coating.
Garlic powder, onion powder, black pepper: These spices build a flavorful foundation in the breading.
Buttermilk: Adds tang and helps the breading adhere.
Egg white: Binds the coating layers while keeping them light.
Panko bread crumbs & white cornmeal: Create a delightfully crispy crust with perfect crunch.
Vegetable oil: For frying to golden brown perfection.

How to Make Fried Green Tomatoes with Remoulade Sauce Recipe

Step 1: Prepare the Remoulade Sauce

Start by whisking together mayonnaise, spicy brown mustard, paprika, fresh parsley, prepared horseradish, lemon juice, Cajun seasoning, pickle juice, hot sauce, grated garlic, and black pepper in a medium bowl. This tangy, spicy sauce will provide the perfect creamy complement to the fried tomatoes. Pop it in the refrigerator so the flavors can meld while you prepare the tomatoes.

Step 2: Slice and Salt the Green Tomatoes

Using a serrated knife, cut your firm green tomatoes into 3/8-inch thick slices. Then sprinkle both sides with coarse salt and let them rest for 30 minutes. This crucial step pulls out excess moisture, which helps the breading stick better and ensures a crispier crust when fried. Afterward, gently pat the slices dry with paper towels.

Step 3: Set Up Your Breading Station

Organize three shallow dishes for the breading process. In the first, mix all-purpose flour with coarse salt, smoked paprika, garlic powder, onion powder, and black pepper to season the flour. The second dish holds a mixture of buttermilk, egg white, and hot sauce—this binds the coating layers with an extra tangy kick. The third dish combines panko bread crumbs and fine white cornmeal for that golden, crispy finish.

Step 4: Bread the Tomato Slices

Dip each tomato slice first into the seasoned flour mixture, shaking off any excess, then into the buttermilk mixture, and finally press them gently into the panko and cornmeal blend. Place them on a wire rack in a single layer to let the coating set as you heat your oil. This resting time is key for achieving that irresistible crunch.

Step 5: Fry the Tomatoes Until Golden

Heat vegetable oil in a cast iron skillet over medium-high heat until shimmering and around 350 degrees Fahrenheit. Fry the tomatoes in batches without overcrowding the pan—about 3 to 5 minutes per side until they’re beautifully golden brown. Drain on paper towels to get rid of excess oil, then keep frying the remaining slices, topping up oil as needed.

Step 6: Serve with Your Remoulade Sauce

Once all the tomatoes are fried, serve them immediately alongside your chilled remoulade. This dish is best enjoyed hot so you get that crunch alongside the cool, creamy sauce bursting with flavor.

How to Serve Fried Green Tomatoes with Remoulade Sauce Recipe

A stack of four golden-brown fried rounds with a crunchy texture sits centered on a white plate, each layer showing thick, crispy edges and a slightly uneven crumb coating. Some green herb sprinkles add a touch of color on the top crispy layer. In the background, there is a white bowl filled with a creamy light brown sauce and a blurred white bowl with a green herb sauce, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of chopped fresh parsley or a little extra smoked paprika on top adds a pop of color and enhances the flavor. Thin lemon wedges on the side are perfect for those who want just a touch more brightness to their bite.

Side Dishes

Fried Green Tomatoes with Remoulade Sauce Recipe pairs beautifully with fresh green salads, creamy coleslaw, or hearty southern staples like mashed sweet potatoes or creamy grits. They also make an incredible side to grilled meats or seafood for a balanced meal.

Creative Ways to Present

For a fun twist, stack a few fried green tomato slices with a smear of remoulade between and top with crispy bacon or a dollop of pimento cheese. They also shine as a crunchy topping for burgers or alongside roasted vegetable platters for sharing.

Make Ahead and Storage

Storing Leftovers

Store any leftover fried green tomatoes and sauce separately in airtight containers in the refrigerator for up to 2 days. Keeping the sauce chilled ensures it stays fresh, while the tomatoes maintain reasonable crispness when gently reheated.

Freezing

This recipe is best enjoyed fresh; however, if you want to freeze, lay breaded but unfried tomato slices on a parchment-lined tray and freeze until solid, then transfer to a freezer bag. Fry directly from frozen when ready to eat. The remoulade sauce does not freeze well, so prepare fresh or keep it refrigerated separately.

Reheating

Reheat fried green tomatoes in a 375-degree oven on a wire rack to retain their crispiness—usually about 10 minutes. Avoid microwaving to keep the crust crunchy. Serve alongside cold remoulade sauce for a refreshing contrast.

FAQs

Can I use ripe tomatoes for this Fried Green Tomatoes with Remoulade Sauce Recipe?

Ripe tomatoes are softer and juicier, which makes them less suitable for frying as they can become mushy. Green, firm tomatoes hold their shape better and provide that signature tang and texture essential to the dish.

What can I substitute for buttermilk in the breading step?

If you don’t have buttermilk, you can mix regular milk with a tablespoon of lemon juice or white vinegar and let it sit for a few minutes. This creates a similar tangy acidity that helps the breading stick and tenderizes the tomato slices.

Is there a healthier way to prepare this recipe?

For a lighter option, you can try baking the breaded green tomatoes on a greased wire rack at 425 degrees Fahrenheit until crispy, about 20 minutes, flipping halfway. While they won’t be quite as crunchy as fried, the delicious flavors remain.

How spicy is the remoulade sauce?

The remoulade balances creaminess with a gentle kick from the mustard, horseradish, and hot sauce. You can adjust the heat easily by adding more or less hot sauce according to your preference.

Can I prepare the remoulade sauce in advance?

Absolutely! The remoulade actually tastes even better after sitting in the fridge for a few hours or overnight, as the flavors meld beautifully. Just stir before serving to recombine.

Final Thoughts

There’s something incredibly satisfying about the crunch of perfectly fried green tomatoes paired with that creamy, spicy remoulade sauce. This Fried Green Tomatoes with Remoulade Sauce Recipe brings together bold Southern flavors in a way that feels both nostalgic and exciting. Whether you’re serving it as a crowd-pleasing appetizer or a tasty snack, it’s sure to become a beloved classic in your kitchen. Don’t wait—grab some green tomatoes and dive into this delicious adventure!