Crispy Southern Fried Green Tomatoes with Quick Remoulade
Tart, firm green tomatoes hold up well to frying, developing a crunchy cornmeal crust while the interior stays juicy and sharp. The key is a seasoned dredge and oil at the right temperature — both achievable in a standard skillet in about 30 minutes. A quick remoulade with a little heat and acidity rounds out the dish whether you're serving these as a starter, side, or snack.
Equipment
- Cast-iron skillet (10–12 inch)
- Wire Rack
- Rimmed sheet pan
- Mixing bowls (3)
- Whisk
- Tongs
- Instant-read thermometer
- Paper towels
- Measuring cups and spoons
- Chefs Knife
- Cutting board
Ingredients
Quick Remoulade
- ½ cup mayonnaise Duke’s or your favorite brand
- 2 tbsp dill pickle relish well-drained
- 1 tsp Dijon mustard
- 1 tsp prepared horseradish not cream-style
- 1 tsp lemon juice fresh
- ½ tsp hot sauce Crystal or Tabasco
- ¼ tsp paprika
- ⅛ tsp kosher salt to taste
- ⅛ tsp black pepper freshly ground, to taste
Fried Green Tomatoes
- 4 medium firm green tomatoes unripe, bright green; slice 1/2-inch thick
- 1 cup buttermilk well-shaken
- 1 tsp hot sauce Crystal or Tabasco
- 1 cup all-purpose flour
- 1 tsp kosher salt
- ½ tsp black pepper freshly ground
- ½ tsp garlic powder
- 2 large eggs beaten
- 1 cup fine yellow cornmeal
- ½ cup panko breadcrumbs for extra crunch
- 1 tsp smoked paprika
- ½ tsp cayenne pepper optional, for heat
- 2 cups peanut or vegetable oil enough for 1/2-inch depth in skillet
Finishing & Garnish
- ½ tsp flaky sea salt for finishing
- 2 tbsp fresh chives or dill finely chopped
- 4 wedges lemon for serving
Instructions
- Make the remoulade (5 minutes). In a small bowl, whisk mayonnaise, dill relish, Dijon, horseradish, lemon juice, hot sauce, paprika, salt, and pepper until smooth. The aroma should be zesty and slightly briny. Cover and set aside to let flavors mingle.
- Prep the tomatoes (5 minutes). Slice tomatoes into 1/2-inch-thick rounds. Lay on paper towels and gently blot to remove surface moisture—this helps the crust cling.
- Season the buttermilk (1 minute). In a bowl, combine buttermilk and hot sauce with a pinch of salt. Add tomato slices and let sit while you set up the dredging station.
- Set up a 3-bowl dredge (3 minutes). Bowl 1: Flour, kosher salt, black pepper, garlic powder—whisk to evenly season.Bowl 2: Beaten eggs.Bowl 3: Cornmeal, panko, smoked paprika, cayenne—mix for a coarse, ultra-crisp crumb.
- Heat the oil (5–7 minutes). Add oil to the skillet to a 1/2-inch depth and heat over medium to medium-high until it reaches 350°F (175°C). Oil should shimmer; a pinch of cornmeal should sizzle immediately. Adjust heat to maintain 325–350°F (165–177°C).
- Dredge. Working a few slices at a time, lift tomatoes from buttermilk, let drip, then coat in seasoned flour (press gently), dip in egg (let excess drip), and coat in the cornmeal-panko mixture, pressing to adhere. Place on a wire rack to set the crust for 2 minutes.
- Fry (2–3 minutes per side, 5–6 minutes total per batch). Slide breaded slices into the hot oil without crowding. Fry until the edges are deeply golden and the center turns glossy and tender, 2–3 minutes per side. Flip once. Transfer to the wire rack; immediately sprinkle with flaky sea salt. Repeat with remaining slices, returning oil to 350°F (175°C) between batches. If needed, keep cooked slices warm in a 200°F (93°C) oven.
- Serve. Spoon remoulade onto a platter, stack the tomatoes slightly overlapping, and shower with chives or dill. Add lemon wedges on the side.Technique notes: Cast iron retains heat for even browning. If you don’t have cast iron, use a heavy stainless skillet. No thermometer? A cube of bread should brown in about 60 seconds at the right temperature.
Notes
Lisa’s Tips
- Extra shatter: Swap 2 tbsp of the flour for cornstarch to boost crispness.
- Gluten-free: Use a 1:1 gluten-free flour blend and gluten-free panko.
- Oil choice: Peanut oil fries clean and crisp; vegetable or canola works great too.
- Air fryer option: Mist breaded slices with oil and air fry at 400°F (205°C) for 8–10 minutes, flipping halfway until golden.
- Spice level: Dial cayenne up or down; add a pinch of ground white pepper for a subtle heat.
- Make-ahead sauce: Remoulade improves after 2–24 hours in the fridge.
Serving Suggestions
For a restaurant finish, swipe a spoon of remoulade across the plate, then stack 3–4 slices slightly offset to show their craggy edges. Garnish with chives or dill and a final sprinkle of flaky salt. Colors should pop—emerald-green cores with burnished golden crusts. Pair with iced tea, a crisp pilsner, or sparkling wine. Great beside grilled shrimp, blackened fish, or a simple arugula salad.Culinary Context
While fried green tomatoes are beloved across the American South, early print mentions appear in Northern and Midwestern cookbooks—culinary ideas travel, and this one found a forever home in Southern cuisine. I first learned this technique from a market vendor who insisted on firm, truly unripe tomatoes and a cornmeal crust—she was right: the tartness is the magic.Optional Advanced Instructions
- Pre-slice & blot: Slice and salt tomatoes lightly 15 minutes ahead, then blot—this draws out excess moisture for better adhesion.
- Staggered frying: Bread all slices first, then fry batch by batch to keep your rhythm and oil temp steady.
- Beginner alternative: Skip the egg and use only buttermilk → seasoned flour → cornmeal for a simpler, lighter crust.
Timing
- Prep Time: 0 hours 15 minutes
- Cook Time: 0 hours 15 minutes
- Total: 0 hours 30 minutes
Course
Lunch or DinnerOrigin
Southern American cuisineNutrition
Calories: 1556kcalCarbohydrates: 71gProtein: 15gFat: 137gSaturated Fat: 24gPolyunsaturated Fat: 49gMonounsaturated Fat: 57gTrans Fat: 0.1gCholesterol: 111mgSodium: 1435mgPotassium: 596mgFiber: 7gSugar: 10gVitamin A: 1537IUVitamin C: 32mgCalcium: 130mgIron: 5mg
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