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Jessica T. Brown

Irresistible Fried Green Tomatoes

Crispy fried green tomatoes paired with a zesty, creamy rémoulade sauce make for a memorable appetizer or side dish.
This recipe balances crunch, flavor, and nutrition with an easy, approachable cooking method.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8
Course: Appetiser, Side Dish
Cuisine: American, Southern
Ingredients Equipment Method Notes

Ingredients
  

For the Rémoulade
  • 1 cup mayonnaise
  • 1 ½ tablespoons fresh flat-leaf parsley chopped
  • 1 tablespoon capers drained and chopped
  • 1 tablespoon hot sauce e.g., Tabasco
  • 2 teaspoons Creole mustard
  • 1 ½ teaspoons Creole seasoning
  • 1 teaspoon prepared horseradish
  • ½ teaspoon lemon zest plus 1 ½ teaspoons lemon juice
  • 1 small garlic clove finely minced
For the Fried Green Tomatoes
  • 3 large eggs
  • ⅓ cup whole buttermilk
  • 1 ½ cups all-purpose flour
  • 1 ½ cups yellow cornmeal
  • 1 ½ cups breadcrumbs
  • 4 medium green tomatoes sliced ¼ inch thick
  • 1 tablespoon Creole seasoning
  • Vegetable oil for frying
  • Kosher salt to taste

Equipment

  • 1 Large Cast Iron Skillet
  • 3 shallow mixing bowls
  • 1 Silicone Spatula
  • 1 set of tongs
  • 1 wire rack

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.