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The Ultimate Crispy Southern Fried Green Tomatoes with Homemade Remoulade Sauce

A tall stack of perfectly golden, crispy fried green tomatoes served on a white plate with dipping sauce.
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Make classic Southern Fried Green Tomatoes that achieve maximum crispiness with a golden cornmeal crust. This easy recipe delivers a tender, tangy interior and is perfect as an appetizer or side dish.

Ingredients

Scale
  • 4 firm green tomatoes, sliced ½-inch thick
  • 1 cup all-purpose flour
  • 1 cup fine yellow cornmeal
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon cayenne pepper (optional, for a kick)
  • 2 large eggs
  • ½ cup buttermilk
  • Vegetable oil, for frying
  • For the Remoulade Sauce:
  • ½ cup mayonnaise
  • 2 tablespoons Creole mustard
  • 1 tablespoon ketchup
  • 1 teaspoon hot sauce
  • 1 teaspoon prepared horseradish
  • 1 teaspoon lemon juice
  • ½ teaspoon paprika

Instructions

  1. Prepare the tomatoes: Place the tomato slices on a paper towel-lined baking sheet and sprinkle lightly with salt. Let them sit for 15 minutes to draw out excess moisture. Pat them dry again.
  2. Set up the dredging stations: In one shallow dish, whisk together the flour, cornmeal, salt, pepper, garlic powder, and cayenne pepper. In a second shallow dish, whisk the eggs and buttermilk together until combined.
  3. Coat the tomatoes: Dip each tomato slice first into the egg/buttermilk mixture, allowing excess to drip off. Next, press the slice firmly into the cornmeal mixture, ensuring both sides are completely coated. Press the coating on to help it adhere. Place the coated slices back on a clean, dry baking sheet.
  4. Prepare the oil: Pour about 1 inch of vegetable oil into a large, heavy-bottomed skillet (a cast iron skillet works best) until it reaches about ½ inch deep. Heat the oil over medium-high heat until it reaches 350°F (175°C).
  5. Fry the tomatoes: Carefully place the coated tomato slices in the hot oil, working in batches so you do not crowd the pan. Fry for 2 to 3 minutes per side, until the crust is deep golden brown and crispy.
  6. Drain: Remove the fried green tomatoes with a slotted spoon and place them on a wire rack set over a baking sheet to drain excess oil. Sprinkle lightly with salt immediately after frying.
  7. Make the Remoulade Sauce: While the tomatoes are draining, combine all remoulade sauce ingredients in a small bowl. Stir until smooth.
  8. Serve immediately with the homemade remoulade sauce for dipping.

Notes

  • For an air fryer alternative, spray the coated tomatoes lightly with cooking spray and air fry at 380°F (195°C) for 10 to 12 minutes, flipping halfway, until golden and crisp.
  • Using firm, unripe tomatoes is key to preventing mushiness when you pan fry them.
  • This recipe makes a great appetizer or a side dish for summer cookouts.

Nutrition

Find it online: https://hearthbite.com/fried-green-tomatoes-crispy-southern-recipe/