Fried Green Tomatoes with Rémoulade is a classic Southern dish elevated with a vibrant, tangy sauce. What makes this recipe truly special is the perfect balance of textures—the crispy, golden exterior of the tomatoes paired with the creamy, zesty rémoulade.
Beyond its irresistible flavor, this dish offers nutritional benefits: green tomatoes are rich in fiber and vitamins, while the eggs and buttermilk provide high-quality protein.
The mayonnaise-based sauce delivers heart-healthy fats, and the overall recipe is moderate in carbs, making it a satisfying yet balanced option.
Ideal for everyday cooking, this recipe is surprisingly approachable, with a step-by-step breading process that guarantees a crunchy finish.
It’s perfect for meal prep, party appetizers, or a comforting weeknight treat, providing both flavor and wholesome nutrition in every bite.
Must-Have Tools for Perfect Results
Cast Iron Skillet
Essential for evenly frying the tomatoes to a crisp golden brown. Beyond this recipe, it’s perfect for searing meats, roasting vegetables, and baking cornbread.
Mixing Bowls (Set of 3)
Ideal for separating flour, eggs, and breadcrumb mixtures. These versatile bowls can handle everything from salad prep to marinating proteins.
Silicone Spatula
Perfect for stirring the rémoulade without scratching your bowls. Its heat-resistant design makes it a kitchen staple for cooking and baking alike.
Tongs
Essential for safely flipping fried tomatoes and transferring them from skillet to plate. Tongs are indispensable for grilling, sautéing, and serving.
Wire Rack
Allows fried tomatoes to drain and stay crisp. A wire rack is also useful for cooling baked goods or air-drying washed vegetables.
Irresistible Fried Green Tomatoes
Ingredients
Equipment
Method
- Prepare the Rémoulade Sauce: In a medium mixing bowl, combine the mayonnaise, finely chopped parsley, chopped capers, hot sauce, Creole mustard, Creole seasoning, horseradish, fresh lemon zest, lemon juice, and minced garlic. Using a silicone spatula, stir slowly and thoroughly until all ingredients are evenly incorporated and the sauce has a smooth, creamy texture. Cover the bowl tightly with plastic wrap or a lid and place it in the refrigerator for at least 20 minutes so the flavors can meld together, creating a more balanced and vibrant taste when served.
- Set Up the Breading Stations: Arrange three shallow bowls side-by-side to create a smooth breading assembly line. In the first bowl, place the all-purpose flour. In the second bowl, whisk together the eggs and buttermilk until the mixture is pale yellow and fully blended with no streaks. In the third bowl, thoroughly mix the cornmeal, breadcrumbs, and Creole seasoning until the dry ingredients are evenly distributed—this ensures each tomato slice will have the same crisp, flavorful coating.
- Slice and Dredge the Tomatoes: Trim the tops and bottoms of each green tomato, then slice them into even ¼-inch-thick rounds to ensure uniform cooking. Working one slice at a time, coat each tomato lightly in the flour, tapping off any excess. Next, dip it into the egg mixture, allowing extra liquid to drip back into the bowl to avoid soggy breading. Finally, press both sides of the tomato firmly into the cornmeal-breadcrumb mixture, making sure every part of the surface is well coated before placing it on a plate or tray.
- Heat the Oil for Frying: Pour vegetable oil into a large cast iron skillet until it reaches a depth of about ½ inch—this ensures the tomatoes are partially submerged for even browning. Place the skillet over medium-high heat and let the oil warm until it begins to shimmer on the surface. For the most reliable results, use a kitchen thermometer to confirm the oil has reached 375°F (190°C), which is the ideal temperature for creating a crispy exterior without absorbing excess oil.
- Fry the Tomatoes in Batches: carefully place 4–5 breaded tomato slices into the hot oil, making sure not to overcrowd the pan, which could cause the coating to become soggy. Fry each slice for 2–3 minutes per side, flipping gently with tongs until they are uniformly golden brown and crisp. Once cooked, transfer the slices to a paper towel-lined plate or a wire rack to drain off excess oil, then repeat the process with the remaining tomatoes until all are fried.
- Season and Serve: While the fried tomatoes are still warm, sprinkle them lightly with kosher salt to enhance their flavor. Arrange the slices on a serving platter in an overlapping pattern or stacked for presentation. Remove the chilled rémoulade sauce from the refrigerator, give it a quick stir to refresh its texture, and serve it alongside the tomatoes for dipping. Enjoy immediately while the coating is at its peak crunchiness.
Notes
- Always use firm, underripe green tomatoes for the best texture—they hold up well during frying.
- Let the breaded tomatoes rest for a few minutes before frying to help the coating stick better.
- Maintain the oil temperature at 375°F (190°C) to ensure a crispy exterior without absorbing excess oil.
- For a lighter version, try air-frying instead of deep-frying while still following the breading process.
- Make the rémoulade sauce ahead of time—its flavor deepens after chilling.
Chef’s Secrets for Perfect Crispiness
The key to irresistibly crispy fried green tomatoes lies in three details: tomato choice, breading technique, and oil temperature. Choose firm, bright-green tomatoes with no signs of ripening, as they’ll stay intact during frying.
In breading, avoid rushing—coat each slice evenly and firmly to prevent bare spots that could lead to soggy patches.
Finally, never skip the preheating step; oil that’s too cool will absorb into the coating instead of crisping it, while overheated oil can burn the crust before the inside is tender.
These small but crucial steps turn a good dish into a great one.
Serving Suggestions for Maximum Enjoyment
Fried green tomatoes shine as both a show-stopping appetizer and a flavorful side dish.
Serve them with chilled rémoulade for a classic pairing, or try them alongside grilled shrimp, fried catfish, or roasted chicken for a Southern-inspired feast.
They also make an unexpected yet delicious burger topper, adding a crunchy, tangy layer to each bite. For a lighter approach, pair them with a crisp garden salad or serve over a bed of baby greens with a drizzle of balsamic glaze.
No matter how they’re presented, they’re best enjoyed immediately while the coating is still audibly crisp.
Storage Tips for Fresh Flavor
Although fried green tomatoes are at their best when eaten fresh, they can be stored for later enjoyment.
Once completely cooled, place them in a single layer in an airtight container and refrigerate for up to 3 days.
To maintain crispness, avoid stacking slices directly on top of each other—use parchment paper between layers if necessary.
When reheating, skip the microwave; instead, use an oven, skillet, or air fryer to restore that golden crunch.
The rémoulade sauce can be stored separately in a sealed container in the refrigerator for up to 3 days.
Frequently Asked Questions About This Recipe
1. Can I use red tomatoes instead of green?
Not ideally—red tomatoes are softer, juicier, and more likely to fall apart during frying. Green tomatoes provide the firmness needed for a crispy, stable coating.
2. What can I substitute for Creole seasoning?
You can make a quick mix at home with paprika, garlic powder, onion powder, cayenne pepper, thyme, and oregano for a similar flavor profile.
3. Can I make this recipe gluten-free?
Yes—replace the all-purpose flour with a gluten-free flour blend and use gluten-free breadcrumbs to achieve the same crispiness without wheat.
4. How do I know when the oil is ready?
Use a kitchen thermometer to check for 375°F (190°C). If you don’t have one, drop a small piece of bread into the oil—it should sizzle and turn golden in about 60 seconds.
5. Is there a way to make it healthier?
Yes—reduce oil by using an air fryer, and serve with a lighter yogurt-based sauce instead of mayonnaise for a lower-fat option.
This recipe has been adapted and simplified from the original version by seriouseats. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.
Jessica T. Brown is the founder of KitchenHush.com, a platform born out of her deep love for cooking and the quiet joy found in the kitchen. From a young age, Jessica discovered that the kitchen wasn’t just a place to prepare meals—it was a space for connection, creativity, and comfort. Inspired by those early memories, she created Kitchen Hush to share that experience with home cooks everywhere.