Description
A foolproof recipe for shatteringly crispy fried green tomatoes served with a tangy, spicy homemade remoulade sauce. This Southern classic is beginner-proof, pantry-friendly, and perfect for summer.
Ingredients
Scale
- 4 large firm green tomatoes, sliced into ¼-inch rounds
- 1 cup all-purpose flour
- 1 cup fine yellow cornmeal
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- ½ tsp garlic powder
- 2 large eggs
- 2 tbsp milk or buttermilk
- 1 cup vegetable oil (for frying)
- ½ cup mayonnaise
- 1 tbsp Dijon mustard
- 1–2 tsp hot sauce
- 2 tbsp chopped pickles or cornichons
- 1 tbsp capers, drained
- 1 tbsp fresh parsley, chopped
- 1 tsp lemon juice
Instructions
- Wash and slice green tomatoes into ¼-inch rounds. Pat them completely dry with paper towels to ensure the coating adheres.
- Set up a breading station with three shallow bowls. Mix flour, cornmeal, salt, pepper, paprika, and garlic powder in the first bowl. Whisk eggs and milk in the second bowl. Use plain cornmeal or a seasoned mix in the third bowl.
- Dredge each tomato slice in the flour mixture, shake off excess, dip in the egg wash, and press firmly into the cornmeal mixture to coat evenly. Place on a baking sheet.
- In a small bowl, combine mayonnaise, Dijon mustard, hot sauce, chopped pickles, capers, parsley, and lemon juice to make the remoulade. Taste and adjust seasoning. Set aside.
- Heat about half an inch of vegetable oil in a cast iron skillet over medium-high heat until it reaches 350°F (175°C).
- Fry the coated tomato slices in batches, avoiding crowding the pan. Fry for 2-3 minutes per side until golden brown and crispy.
- Remove tomatoes with tongs and place on a wire cooling rack. Sprinkle with a little extra salt while hot.
- Serve immediately with the remoulade on the side for dipping.
Notes
Pat tomatoes dry thoroughly to prevent coating from sliding off. Do not crowd the pan to maintain oil temperature and ensure crispiness. Use a wire rack instead of paper towels to keep tomatoes crispy. Remoulade can be made ahead and stored in the fridge for up to 3 days. Leftovers can be reheated in an air fryer or oven at 375°F.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: Southern
Nutrition
- Serving Size: 3 tomato slices per
- Calories: 280
- Sugar: 4
- Sodium: 420
- Fat: 18
- Saturated Fat: 3
- Carbohydrates: 22
- Fiber: 3
- Protein: 6
Keywords: fried green tomatoes, remoulade, southern recipe, appetizer, summer recipes, crispy fried food, homemade sauce