📝 About This Recipe
A quintessential staple of the Louisiana bayou, these Fried Green Tomatoes capture the soul of Cajun street food with their tart, firm interior and shatteringly crisp cornmeal crust. This version elevates the classic with a bold Creole spice blend and a velvety, horseradish-spiked remoulade sauce that cuts through the richness. Whether served in a paper basket at a French Quarter festival or as a sophisticated starter, these tomatoes are a masterclass in texture and Southern hospitality.
🥗 Ingredients
The Tomatoes
- 4 large Green Tomatoes (firm, unripe, sliced into 1/2-inch rounds)
- 1 teaspoon Kosher Salt (for sweating the tomatoes)
The Dredge & Batter
- 1/2 cup All-purpose Flour
- 1 cup Yellow Cornmeal (fine or medium grain)
- 1/2 cup Plain Breadcrumbs (panko can be substituted for extra crunch)
- 1/2 cup Buttermilk (full fat preferred)
- 1 large Egg (beaten)
- 1 tablespoon Hot Sauce (Louisiana style, like Crystal or Tabasco)
- 2 tablespoons Creole Seasoning (divided; like Tony Chachere's or Zatarain's)
- 1 cup Peanut Oil (for frying; or vegetable oil)
Cajun Remoulade Sauce
- 1/2 cup Mayonnaise (Duke's or Hellmann's)
- 1 tablespoon Whole Grain Mustard (Creole mustard if available)
- 1 teaspoon Prepared Horseradish (drained)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Smoked Paprika
- 1 clove Garlic (minced into a paste)
👨🍳 Instructions
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1
Slice the green tomatoes into even 1/2-inch thick rounds. Discard the ends.
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2
Place the slices on a wire rack set over a baking sheet. Sprinkle both sides lightly with kosher salt and let them sit for 10-15 minutes. This draws out excess moisture, ensuring a crispier crust.
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3
While tomatoes rest, prepare the Remoulade. In a small bowl, whisk together the mayonnaise, mustard, horseradish, lemon juice, smoked paprika, garlic, and a pinch of Creole seasoning. Cover and refrigerate until serving.
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4
Set up your breading station with three shallow bowls. In the first bowl, place the flour mixed with 1 tablespoon of Creole seasoning.
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5
In the second bowl, whisk together the buttermilk, egg, and hot sauce.
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6
In the third bowl, combine the cornmeal, breadcrumbs, and the remaining 1 tablespoon of Creole seasoning.
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7
Pat the tomato slices dry with paper towels to remove the moisture drawn out by the salt.
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8
Dredge a tomato slice in the flour, shaking off the excess. Dip it into the buttermilk mixture, then coat thoroughly with the cornmeal mixture, pressing gently to adhere.
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9
Place the breaded tomatoes back on the wire rack and let them rest for 5 minutes before frying; this helps the coating stay on during cooking.
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10
In a large cast-iron skillet, heat about 1/2 inch of oil over medium-high heat until it reaches 350°F (175°C).
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11
Carefully place 3-4 tomato slices in the hot oil. Do not overcrowd the pan, as this will drop the oil temperature and lead to greasiness.
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12
Fry for 2-3 minutes per side until the crust is a deep golden brown and crispy. Use a slotted spoon or tongs to flip carefully.
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13
Transfer the fried tomatoes to a paper towel-lined plate to drain briefly, then move them to a clean wire rack to maintain crunch.
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14
Serve immediately while hot, with a generous dollop of the chilled Remoulade sauce on top or on the side.
💡 Chef's Tips
Choose tomatoes that are rock-hard and bright green; any hint of pink means they will be too soft when fried. Always use a cast-iron skillet if possible, as it retains heat more evenly for a consistent golden crust. If you don't have buttermilk, make a quick substitute by adding 1/2 tablespoon of lemon juice to 1/2 cup of regular milk and letting it sit for 5 minutes. To keep the first batches warm while you finish the rest, place them in a 200°F oven on a wire rack. Never stack the tomatoes once fried; the steam will make the coating soggy.
🍽️ Serving Suggestions
Pair with a chilled glass of sweet tea or a crisp Abita Amber lager to balance the spice. Serve atop a bed of fresh arugula tossed in lemon vinaigrette for a bright contrast. Use these as the 'T' in a Southern BLT sandwich with thick-cut slab bacon and brioche. Top with sautéed crawfish tails or blackened shrimp for a decadent Creole main course. Serve as a classic street food snack in a parchment cone with extra lemon wedges.