Southern Classic Fried Green Tomatoes Recipe

Experience the crisp and tangy delight of Fried Green Tomatoes paired with a homemade remoulade sauce. This Southern classic combines the fresh, acidic bite of green tomatoes with a rich, spicy dip, offering a unique flavour profile sure to impress at any gathering.

Fried Green Tomatoes Recipe

For the Remoulade Sauce

• 1 1/4 cup 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
• A grind of black pepper

For the 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 kosher 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 all the sauce ingredients. Taste, and adjust seasonings if needed. Refrigerate until ready to use.
• Prepare the tomatoes: Using a serrated knife, cut the tomatoes into 3/8″ thick slices. Sprinkle both sides with coarse salt and let stand for 30 minutes to draw out moisture, which helps the breading stick better. Gently pat dry with paper towels.
• Set up the breading station with 3 separate shallow dishes:
  • 1st dish: Flour, garlic powder, onion powder, smoked paprika.
  • 2nd dish: Buttermilk, egg white, hot sauce.
  • 3rd dish: Breadcrumbs and cornmeal.
• Breading the tomatoes: Dip each tomato slice firstly in the flour mixture, shaking off the excess, then dip in the buttermilk mixture, and finally coat with the cornmeal mixture, pressing gently to adhere. Place the breaded tomato slices on a wire rack in a single layer and let them sit while you heat the oil. This allows time for the coating to set.

• Frying: In a large cast iron skillet, warm the oil over medium-high heat until it reaches 350 degrees F and is shimmering. Fry the tomatoes in batches, 3 to 4 at a time, to avoid overcrowding the pan, for about 3-5 minutes per side until crisp and golden.
• Serve: Transfer the fried tomatoes to a paper towel-lined plate to drain and then serve immediately with the remoulade sauce.

Enjoy your homemade Fried Green Tomatoes with a tangy and spicy remoulade sauce, a classic Southern treat that’s crispy, golden, and utterly delicious!