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Fried Green Tomatoes

A classic Southern dish featuring crispy, golden slices of unripe green tomatoes, perfectly complemented by a zesty remoulade sauce.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: Southern
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Remoulade Sauce
  • 1 cup Mayonnaise Acts as the base for the remoulade sauce.
  • 1 tbsp Spicy Brown Mustard Adds a kick to the sauce.
  • 1 tsp Paprika Offers depth of flavor, choose sweet or smoked.
  • 2 tbsp Fresh Parsley, chopped Imparts a fresh herbaceous note to the sauce.
  • 1 tbsp Prepared Horseradish Enhances the sauce's tanginess.
  • 1 tbsp Lemon Juice Brightens the remoulade sauce.
  • 1 tsp Cajun Seasoning Introduces a warm, spicy flavor profile.
  • 1 tbsp Pickle Juice Adds a tangy undertone to the sauce.
  • 1 tsp Hot Sauce Provides an extra kick of heat.
  • 1 clove Garlic, minced Adds aromatic flavor to the sauce.
  • 1 tsp Black Pepper Enhances the overall flavor.
For the Fried Green Tomatoes
  • 4 medium Green Tomatoes, sliced The star of the dish, providing unique tartness.
  • 1 tsp Coarse Salt Used for seasoning the tomatoes.
  • 1 cup All Purpose Flour Base for the dredging mixture.
  • 1 tsp Smoked Paprika Gives an additional layer of flavor in the batter.
  • 1 tsp Garlic Powder Enhances the seasoning of the tomato slices.
  • 1 tsp Onion Powder Adds a slightly sweet, savory flavor.
  • 1 tsp Ground Black Pepper Used in the flour mixture for seasoning.
  • 1 cup Buttermilk Helps the batter stick and adds rich moisture.
  • 1 large Egg White Binds the mixture and contributes to crispiness.
  • 1 cup Panko Bread Crumbs Creates a light, crunchy coating.
  • 1/2 cup Fine White Cornmeal Adds texture and a slightly sweet flavor.
  • Vegetable Oil for frying Used for frying to achieve the perfect crispy result.

Method
 

Preparation
  1. Make the remoulade sauce by whisking together mayonnaise, spicy brown mustard, paprika, chopped parsley, horseradish, lemon juice, Cajun seasoning, pickle juice, hot sauce, garlic, and black pepper in a medium bowl. Adjust seasonings if needed and refrigerate.
  2. Slice the green tomatoes into 3/8 inch thick slices, sprinkle with coarse salt, and let stand for 30 minutes. Pat dry with paper towels.
  3. Set up a breading station with three shallow dishes: In the first, whisk together flour, coarse salt, smoked paprika, garlic powder, onion powder, and black pepper. In the second, whisk together buttermilk, egg white, and hot sauce. In the third, combine panko bread crumbs and cornmeal.
  4. Dip each tomato slice first in the flour mixture, then in the buttermilk mixture, and finally in the cornmeal mixture, pressing slightly to adhere.
  5. Place the breaded slices on a wire rack in a single layer.
Cooking
  1. Heat the vegetable oil in a large cast iron skillet to 350 degrees F.
  2. Fry the tomatoes in batches for 3-5 minutes per side until golden brown, adjusting heat as necessary.
  3. Transfer to a paper towel-lined plate to drain.
  4. Serve warm with the remoulade sauce.

Notes

For best results, use firm, unripe tomatoes. Let them sit with salt to draw out moisture before frying. Maintain consistent oil temperature for proper frying.