📝 About This Recipe
A quintessential staple of the American South, these fried green tomatoes offer a sophisticated balance of tart, firm fruit and a crunchy, golden cornmeal crust. The secret lies in using truly unripe tomatoes which hold their structure against the high heat of the cast-iron skillet. Each bite delivers a nostalgic crunch followed by a bright, acidic burst, perfectly complemented by a spicy, chilled Cajun remoulade.
🥗 Ingredients
The Tomatoes
- 4 large Green Tomatoes (firm, unripened, sliced into 1/2-inch thick rounds)
- 1 teaspoon Kosher Salt (for drawing out excess moisture)
The Dredge Stations
- 1/2 cup All-purpose Flour (for the initial dusting)
- 1/2 cup Buttermilk (full fat is preferred)
- 1 Large Egg (beaten into the buttermilk)
- 1 cup Yellow Cornmeal (fine or medium grind)
- 1/2 cup Panko Breadcrumbs (for extra crunch)
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/4 teaspoon Cayenne Pepper (optional for a hint of heat)
Frying and Garnish
- 1/2 cup Vegetable Oil or Peanut Oil (enough to fill skillet 1/4-inch deep)
- 2 tablespoons Bacon Drippings (optional, for authentic smoky flavor)
- 1 tablespoon Fresh Parsley (finely chopped for garnish)
Spicy Remoulade Sauce
- 1/2 cup Mayonnaise (Duke's brand is traditional)
- 1 tablespoon Stone-ground Mustard
- 1 teaspoon Prepared Horseradish
- 1 teaspoon Hot Sauce (Louisiana style)
👨🍳 Instructions
-
1
Slice the green tomatoes into even rounds, approximately 1/2-inch thick. Discard the ends.
-
2
Place the slices on a layer of paper towels and sprinkle lightly with kosher salt. Let them sit for 10 minutes to draw out excess moisture, then pat the tops dry with another paper towel.
-
3
Prepare your three dredging stations: Place the flour in the first shallow bowl. In the second bowl, whisk together the buttermilk and the egg. In the third bowl, combine the cornmeal, panko, smoked paprika, garlic powder, black pepper, and cayenne.
-
4
In a large cast-iron skillet, heat the vegetable oil and bacon drippings over medium-high heat until it reaches 350°F (175°C). The oil should be shimmering but not smoking.
-
5
Take a tomato slice and coat it lightly in the flour, shaking off any excess.
-
6
Dip the floured slice into the buttermilk mixture, ensuring it is fully submerged.
-
7
Press the slice firmly into the cornmeal and panko mixture, coating both sides and the edges thoroughly.
-
8
Carefully place 3-4 slices into the hot oil. Do not overcrowd the pan, as this will drop the oil temperature and result in greasy tomatoes.
-
9
Fry for 2-3 minutes per side. Use a slotted spatula to flip them once they are a deep golden brown.
-
10
Once both sides are crispy and golden, transfer the tomatoes to a wire cooling rack set over a baking sheet. This prevents the bottoms from getting soggy.
-
11
Immediately sprinkle with a tiny pinch of salt while still hot.
-
12
While the tomatoes cool slightly, whisk together the mayonnaise, mustard, horseradish, and hot sauce in a small bowl to create the remoulade.
-
13
Garnish the tomatoes with fresh parsley and serve warm alongside the chilled dipping sauce.
💡 Chef's Tips
Use strictly green, hard tomatoes; if they have any hint of pink, they will turn mushy when fried. Maintain an oil temperature of 350°F—if the oil is too cold, the breading absorbs grease; if too hot, the crust burns before the tomato softens. Always use a wire rack for draining rather than paper towels to keep the coating crisp on all sides. For a gluten-free version, substitute the flour and panko with a 1-to-1 gluten-free flour blend and crushed gluten-free crackers. Adding a tablespoon of bacon grease to your frying oil provides that authentic, smoky Southern depth of flavor.
🍽️ Serving Suggestions
Pair with a cold glass of sweetened iced tea or a crisp Pilsner to cut through the richness. Serve as a side dish to shrimp and grits for the ultimate Southern coastal feast. Use as a 'patty' for a vegetarian BLT (The Fried Green Tomato Sandwich) with thick-cut bacon and bibb lettuce. Top with a dollop of pimento cheese and a single grilled shrimp for an elegant appetizer. Serve alongside a fresh arugula salad with a lemon vinaigrette to balance the fried savory notes.