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Classic Crispy Southern Fried Green Tomatoes with Tangy Remoulade Sauce

A stack of perfectly golden brown fried green tomatoes served on a white plate with a dollop of creamy yellow dipping sauce.
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Make this Southern classic for an easy appetizer or side dish. You get crispy, golden slices of tangy unripe tomatoes coated in a seasoned cornmeal crust, fried to perfection. Serve with a zesty homemade remoulade sauce for extra flavor.

Ingredients

Scale
  • 4 medium green tomatoes, sliced 1/4 inch thick
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon Cajun seasoning
  • 2 large eggs
  • 1/4 cup milk
  • Vegetable oil, for frying
  • For the Remoulade Sauce:
  • 1/2 cup mayonnaise
  • 1 tablespoon Creole mustard
  • 1 teaspoon hot sauce (or to taste)
  • 1 teaspoon lemon juice
  • 1/4 teaspoon paprika
  • 1/4 teaspoon garlic powder

Instructions

  1. Prepare the tomatoes: Place the tomato slices on paper towels and lightly sprinkle both sides with salt. Let them sit for 15 minutes to draw out excess moisture, then pat them dry again.
  2. Set up the dredging stations: In one shallow dish, whisk together the flour, cornmeal, salt, pepper, and Cajun seasoning. In a second dish, whisk the eggs and milk together.
  3. Coat the tomatoes: Dip each tomato slice first into the egg mixture, letting any excess drip off. Then, dredge the slice thoroughly in the cornmeal mixture, pressing lightly to adhere the coating. Place the coated slices on a clean plate.
  4. Make the remoulade sauce: In a small bowl, combine the mayonnaise, Creole mustard, hot sauce, lemon juice, paprika, and garlic powder. Mix well until smooth. Cover and chill until serving.
  5. Fry the tomatoes: Pour about 1 inch of vegetable oil into a large, heavy skillet and heat over medium-high heat to 350 degrees F. You need the oil hot enough to make the coating sizzle immediately.
  6. Carefully place the coated tomatoes in the hot oil, ensuring you do not overcrowd the pan. Fry for 2 to 3 minutes per side, until they are golden brown and crispy.
  7. Remove the fried green tomatoes from the oil using tongs or a slotted spoon and place them on a wire rack set over a baking sheet to drain excess oil.
  8. Serve the crispy fried green tomatoes immediately with the chilled, tangy remoulade sauce for dipping.

Notes

  • For extra crunch, you can add 1/4 cup of panko breadcrumbs to your cornmeal mixture.
  • If you prefer a spicier dipping sauce, increase the amount of hot sauce or add a pinch of cayenne pepper to the remoulade.
  • This recipe is excellent for using unripe tomatoes left at the end of the growing season.

Nutrition

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