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Classic Crispy Southern Fried Green Tomatoes with Homemade Remoulade Sauce

A plate piled high with crispy, golden fried green tomatoes served with a small bowl of spicy dipping sauce.
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Make classic Southern fried green tomatoes with a perfectly golden, crispy cornmeal crust. This straightforward recipe ensures a tender interior and includes instructions for a zesty, homemade remoulade dipping sauce.

Ingredients

Scale
  • 4 medium firm green tomatoes
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 2 large eggs
  • 1/2 cup buttermilk
  • Vegetable oil, for frying
  • For the Remoulade Sauce: 1/2 cup mayonnaise, 1 tablespoon Creole mustard, 1 teaspoon hot sauce, 1/2 teaspoon paprika, 1/4 teaspoon garlic powder

Instructions

  1. Slice the green tomatoes about 1/4-inch thick. Pat the slices very dry with paper towels.
  2. Prepare the dredging stations. In one shallow dish, combine the flour, cornmeal, salt, pepper, paprika, and cayenne pepper. Mix well.
  3. In a second shallow dish, whisk together the eggs and buttermilk until combined.
  4. Heat about 1 inch of vegetable oil in a large, heavy-bottomed skillet over medium-high heat until it reaches 350 degrees Fahrenheit.
  5. Dip each tomato slice first into the egg/buttermilk mixture, letting excess drip off.
  6. Next, press the slice firmly into the cornmeal mixture, coating both sides completely. Press the coating on to help it adhere.
  7. Carefully place the coated tomatoes into the hot oil, ensuring you do not overcrowd the pan. Work in batches.
  8. Fry for 2 to 3 minutes per side, until the crust is golden brown and crispy.
  9. Remove the fried tomatoes with a slotted spoon and place them on a wire rack set over a baking sheet to drain excess oil. Sprinkle lightly with a pinch of salt immediately after frying.
  10. While the tomatoes drain, prepare the remoulade sauce. Combine the mayonnaise, Creole mustard, hot sauce, paprika, and garlic powder in a small bowl. Stir until smooth.
  11. Serve the crispy fried green tomatoes hot with the homemade remoulade sauce for dipping.

Notes

  • Drying the tomato slices thoroughly before breading is key to achieving a crispy crust that stays attached.
  • If you prefer a lighter coating, you can substitute half the cornmeal with panko breadcrumbs.
  • For a quick cleanup, use a spider strainer to remove the tomatoes from the oil.

Nutrition

Find it online: https://rosatasty.com/fried-green-tomatoes-recipe-easy-crispy/