Description
Deliciously crispy fried green tomatoes served with a tangy remoulade sauce, perfect as a savory appetizer or side dish. This classic Southern recipe features a seasoned cornmeal and panko breading, fried to golden perfection in a cast iron skillet.
Ingredients
Remoulade Sauce
- 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
Fried Green Tomatoes
- 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
Instructions
- Make the remoulade sauce: In a medium bowl, whisk together mayonnaise, spicy brown mustard, paprika, fresh parsley, horseradish, lemon juice, Cajun seasoning, pickle juice, hot sauce, grated garlic, and black pepper. Taste and adjust seasoning as needed. Refrigerate until ready to serve.
- Prepare the tomatoes: Using a serrated knife, cut the green tomatoes into 3/8 inch thick slices. Sprinkle both sides with coarse salt and let them stand for 30 minutes to draw out moisture. Gently pat dry with paper towels.
- Set up breading stations: Arrange 3 shallow dishes: first with flour, salt, smoked paprika, garlic powder, onion powder, and black pepper mixed; second with buttermilk, egg white, and hot sauce whisked together; third with panko breadcrumbs and fine white cornmeal combined.
- Coat the tomato slices: Dip each tomato slice first into the flour mixture (shake off excess), then into the buttermilk mixture, and finally press into the cornmeal mixture until evenly coated. Place coated slices on a wire rack set over a baking sheet to rest while preparing the oil.
- Heat the oil: In a large cast iron skillet, heat vegetable oil over medium-high heat until it reaches 350°F and shimmers. The oil should sizzle immediately when a drop of water is sprinkled in.
- Fry the tomatoes: Carefully add 3 to 4 breaded tomato slices to the hot oil, avoiding overcrowding. Fry until golden brown, 3 to 5 minutes per side, adjusting heat as necessary to maintain temperature.
- Drain excess oil: Transfer fried tomatoes to a paper towel-lined plate to drain oil. Continue frying remaining tomato slices, replacing oil if it becomes too dark or depleted.
- Serve: Serve the fried green tomatoes immediately with the chilled remoulade sauce for dipping.
Notes
- Using a serrated knife helps to slice the firm green tomatoes cleanly without crushing them.
- Salting the tomato slices beforehand removes excess moisture, helping the breading stick better and fry crispier.
- Do not overcrowd the skillet to ensure even frying and maintain oil temperature.
- For a crispier coating, panko breadcrumbs provide a light, crunchy texture combined with cornmeal.
- If you prefer a milder sauce, reduce or omit the hot sauce in the remoulade and buttermilk mixture.
- Leftover fried tomatoes are best enjoyed fresh as they lose crispness upon cooling.
- For an air fryer alternative, preheat to 375°F and cook breaded tomato slices in a single layer for 8-10 minutes, flipping halfway.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Southern American
