Fried Green Tomatoes

Fried Green Tomatoes with Remoulade Sauce: A Southern Classic

If you’re craving a taste of the South, look no further than Fried Green Tomatoes. This classic dish delivers a crispy, tangy bite that’s elevated with a rich and zesty remoulade sauce. Perfect as an appetizer, side dish, or even the main event, these fried green tomatoes are sure to impress.

Ingredients

For the Remoulade Sauce

• 1 1/4 cup mayonnaise
• 2 1/2 tablespoons spicy brown mustard
• 1 tablespoon paprika (sweet or smoked)
• 1 tablespoon finely chopped fresh parsley
• 2 teaspoons prepared horseradish
• 2 teaspoons lemon juice
• 1 teaspoon Cajun seasoning (or Creole seasoning)
• 1 teaspoon pickle juice (dill or sweet)
• 1 teaspoon hot sauce
• 1 clove garlic, grated
• Grind of black pepper

For the Tomatoes

• 3 large firm (unripe) green tomatoes (about 1 1/2 pounds total)
• Coarse salt
• 3/4 cup all-purpose flour
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground black pepper
• 1/2 cup buttermilk
• 1 large egg white
• 1/2 teaspoon hot sauce (such as Tabasco)
• 1/2 cup panko bread crumbs
• 1/3 cup fine white cornmeal
• 1 1/2 cups vegetable oil, for frying

Instructions

Make the Remoulade Sauce

1. In a medium bowl, whisk together all the ingredients for the remoulade sauce.
2. Taste and adjust seasonings if needed.
3. Refrigerate until ready to use.

Prepare the Tomatoes

1. Using a serrated knife, cut the tomatoes into 3/8-inch thick slices.
2. Sprinkle both sides with coarse salt and let stand for 30 minutes to draw out the moisture. This step helps the breading stick better.
3. Gently pat the tomatoes dry with paper towels.

Set Up the Breading Station

1. Prepare three separate shallow dishes (pie plates work well):
   • First dish: Whisk together the flour, garlic powder, onion powder, and smoked paprika.
   • Second dish: Whisk together the buttermilk, egg white, and hot sauce.
   • Third dish: Combine the breadcrumbs and cornmeal.

Bread the Tomatoes

1. Fit a wire rack inside a rimmed baking sheet.
2. Dip each tomato slice in the flour mixture, shaking off the excess.
3. Next, dip the tomato slices in the buttermilk mixture.
4. Finally, coat the tomato slices in the cornmeal mixture, pressing gently to adhere.
5. Place the breaded tomato slices on the wire rack in a single layer. Let sit while you heat up the oil. This allows time for the coating to set.

Fry the Tomatoes

1. In a large cast iron skillet, warm the oil over medium-high heat until it reaches 350°F and is shimmering. The oil should sizzle immediately if you sprinkle water into it.
2. Starting with the tomatoes that were breaded first, carefully add 3 to 4 slices to the hot skillet, taking care not to overcrowd them.
3. Fry until golden brown, about 3 to 5 minutes per side. Regulate the heat if the oil gets too hot.
4. Transfer the fried tomatoes to a paper towel-lined plate to drain.
5. Fry the remaining tomato slices, replacing the oil if necessary.

Serve

Serve the fried green tomatoes immediately with the remoulade sauce on the side. Enjoy the crispy, tangy goodness with each bite, dipped in that flavorful, creamy sauce!

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Fried green tomatoes are a delightful Southern staple that never fails to bring comfort and joy to the table. Whether you’re enjoying them as a snack or as a part of a larger meal, their crispy exterior and tangy interior paired with the zesty remoulade sauce make them absolutely irresistible. Try this recipe, and bring a bit of Southern charm to your next gathering!

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