Crispy Southern Fried Green Tomatoes with Remoulade Sauce Recipe

A classic Southern dish, crispy fried green tomatoes served with a zesty remoulade sauce.

Fried green tomatoes are a quintessential Southern dish, often enjoyed as an appetizer or a delightful side. Originating from the need to use the last of the season's unripe tomatoes, this recipe turns them into a golden, crispy treat that pairs perfectly with a tangy remoulade sauce.

This dish's appeal lies in its simplicity and the contrast of textures it offers—the crisp outer coating envelops the firm, slightly tart green tomatoes. The remoulade sauce adds a creamy, spicy kick that balances the flavors beautifully.

Ingredients

• 4 large green tomatoes
• 1 cup all-purpose flour
• 1 cup cornmeal
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 2 large eggs
• 1/2 cup buttermilk
• Vegetable oil for frying
• 1 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon lemon juice
• 1 teaspoon hot sauce
• 2 cloves garlic, minced
• 1 tablespoon capers, minced
• 1 tablespoon pickle relish
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste

Nutrition

Calories: ~350 calories

Instructions

1. Prepare the Tomatoes: Wash and slice the green tomatoes into 1/4-inch thick slices. Pat them dry with a paper towel.
2. Set Up the Breading Station: In one shallow dish, combine the flour, salt, black pepper, paprika, and cayenne pepper. In a second dish, beat the eggs and buttermilk together. In a third dish, place the cornmeal.
3. Bread the Tomatoes: Dredge each tomato slice first in the flour mixture, then dip into the egg mixture, and finally coat with the cornmeal. Ensure each slice is evenly coated.
4. Heat the Oil: In a large skillet, pour enough vegetable oil to cover the bottom by about 1/2 inch. Heat over medium-high heat until the oil reaches 350°F.
5. Fry the Tomatoes: Working in batches, fry the breaded tomato slices for 2-3 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
6. Make the Remoulade Sauce: In a medium bowl, combine the mayonnaise, Dijon mustard, lemon juice, hot sauce, minced garlic, capers, pickle relish, smoked paprika, salt, and pepper. Mix well until smooth.
7. Serve: Serve the crispy fried green tomatoes hot, with the remoulade sauce on the side for dipping.

Enjoy your crispy Southern fried green tomatoes immediately while they're still hot and crunchy. The contrast of the crispy coating and the tender, slightly tangy interior is simply irresistible!

If you have leftovers, you can store them in an airtight container in the refrigerator. However, they are best enjoyed fresh, right out of the frying pan. To reheat, use a baking sheet and warm them up in an oven preheated to 375°F to help retain their crispiness.

For an extra twist, consider adding chopped fresh herbs to the remoulade sauce, like parsley or chives, for an additional layer of flavor. You can also experiment with the breading—try using different seasonings or even substituting the cornmeal with panko breadcrumbs for a different texture.