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Crispy Southern Fried Green Tomatoes with Tangy Remoulade Sauce

A stack of perfectly golden brown fried green tomatoes served with a side of creamy dipping sauce.
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Make this Southern classic easily. You get crispy, golden slices of tangy unripe tomatoes coated in a seasoned cornmeal crust. Serve this flavorful appetizer or side dish with a zesty homemade remoulade sauce.

Ingredients

Scale
  • 3 large green tomatoes
  • 1 cup all-purpose flour
  • 1 cup fine yellow cornmeal
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper (optional for Cajun flavor)
  • 2 large eggs
  • 1/4 cup milk
  • Vegetable oil, for frying
  • For Remoulade Sauce: 1/2 cup mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon hot sauce, 1 teaspoon lemon juice, 1/4 teaspoon garlic powder

Instructions

  1. Slice the green tomatoes into 1/4-inch thick rounds. Pat them very dry with paper towels.
  2. Prepare the dredging stations. In one shallow dish, combine the flour, cornmeal, salt, pepper, paprika, and cayenne pepper if you are using it. In a second shallow dish, whisk the eggs and milk together.
  3. Dip each tomato slice first into the egg mixture, letting excess drip off. Then, dredge the slice thoroughly in the flour/cornmeal mixture, pressing gently to make sure the coating adheres well. Place coated slices on a clean plate.
  4. Prepare the remoulade sauce by whisking all sauce ingredients together in a small bowl. Set aside.
  5. Pour about 1 inch of vegetable oil into a large, heavy-bottomed skillet and heat over medium-high heat until it reaches 350 degrees Fahrenheit. You need the oil hot for a crispy crust.
  6. Carefully place the coated tomato slices in the hot oil, ensuring you do not overcrowd the pan. Fry for 2 to 3 minutes per side until golden brown and crisp.
  7. 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 extra salt immediately after frying.
  8. Serve the crispy Southern Fried Green Tomatoes hot with the tangy remoulade sauce on the side.

Notes

  • For the best crunch, make sure your tomatoes are completely dry before coating them.
  • If you want a quicker cleanup, you can bake these at 400 degrees Fahrenheit for 15-20 minutes, flipping halfway, instead of pan-frying.
  • Use Creole seasoning in the cornmeal mix for an authentic Cajun Fried Green Tomatoes flavor.

Nutrition

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