Crispy, golden fried green tomatoes with buttermilk, cornmeal, and classic Southern flavor—perfectly paired with creamy rémoulade sauce.
There’s nothing quite like Southern fried green tomatoes. Crisp on the outside, tender on the inside, and bursting with tangy flavor, they’re a true Southern classic. The combination of buttermilk, seasoned flour, and cornmeal creates an irresistible crunchy coating, while the homemade rémoulade sauce adds just the right balance of creaminess and spice.
Serve these as an appetizer, side dish, or snack—they’re best enjoyed hot and fresh straight from the skillet.
Ingredients
Rémoulade Sauce
- ½ cup mayonnaise (Duke’s recommended)
- 2 tablespoons freshly squeezed lemon juice
- 1 medium scallion, finely chopped (optional)
- 1 tablespoon finely chopped fresh parsley
- 1 tablespoon whole-grain or Creole mustard
- ½ teaspoon paprika
- ½ teaspoon hot sauce (Louisiana or Tabasco)
- ¼ teaspoon garlic powder
- ¼ teaspoon kosher salt
- Pinch of cayenne pepper
Fried Green Tomatoes
- ⅔ cup instant flour (such as Wondra), divided
- 1½ teaspoons kosher salt
- ¾ teaspoon paprika
- ¾ cup buttermilk
- 1 large egg white
- 1½ teaspoons hot sauce (Louisiana or Tabasco)
- ¾ cup finely ground cornmeal
- 3 unripe green tomatoes (about 1½ pounds total), sliced ¼-inch thick
- ½ cup canola oil
Instructions
1. Make the Rémoulade Sauce
In a small bowl, whisk together all rémoulade ingredients until smooth and well combined. Cover and refrigerate until ready to serve.
2. Season the Flour
In a wide, shallow bowl or pie plate, combine ⅓ cup flour, kosher salt, and paprika.
3. Prepare the Wet Mixture
In a second shallow bowl, whisk together the buttermilk, egg white, and hot sauce.
4. Prepare the Cornmeal Coating
In a third shallow bowl, stir together the cornmeal and remaining ⅓ cup flour.
5. Bread the Tomato Slices
Place a wire rack inside a rimmed baking sheet.
Dredge each tomato slice first in the seasoned flour, then the buttermilk mixture, and finally the cornmeal mixture, pressing gently to coat.
6. Let the Coating Set
Arrange the breaded tomatoes in a single layer on the wire rack. Let them rest while the oil heats—this helps the coating stick during frying.
7. Heat the Oil
Heat the canola oil in a large cast iron skillet over medium-high heat until shimmering, about 5 minutes. A pinch of flour should sizzle immediately when added.
8. Fry the Tomatoes
Carefully add 4–5 tomato slices to the skillet. Fry for 3–5 minutes per side, or until golden brown and crispy.
Transfer to a paper towel-lined plate and repeat with remaining slices.
9. Serve
Serve the fried green tomatoes immediately with chilled rémoulade sauce on the side.
Notes
- Make Ahead: Rémoulade sauce can be prepared up to 2 days in advance.
- Best Served Fresh: Fried green tomatoes are best enjoyed right after frying.
- Storage: Leftover rémoulade keeps in an airtight container in the refrigerator for up to 2 days.
These Southern fried green tomatoes are crispy, tangy, and full of old-fashioned comfort. One bite, and you’ll understand why they’ve been a Southern favorite for generations. 🍅✨
