Fried Green Tomatoes with Remoulade (Printable)
Golden, crispy green tomato slices with a tangy cornmeal crust, served with a vibrant, creamy remoulade sauce. A Southern classic.
# What You’ll Need:
→ For the Fried Green Tomatoes
01 - 3 large green tomatoes, sliced 1/2-inch thick
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon freshly ground black pepper
04 - 1 cup all-purpose flour
05 - 2 large eggs
06 - 1/4 cup whole milk
07 - 1 cup cornmeal
08 - 1/2 cup panko breadcrumbs
09 - 1/2 teaspoon garlic powder
10 - 1/2 teaspoon paprika
11 - Vegetable oil, for frying
→ For the Remoulade Sauce
12 - 1/2 cup mayonnaise
13 - 1 tablespoon Dijon mustard
14 - 1 tablespoon whole grain mustard
15 - 1 tablespoon prepared horseradish
16 - 1 tablespoon lemon juice
17 - 1 teaspoon hot sauce
18 - 1 teaspoon capers, finely chopped
19 - 1 tablespoon fresh parsley, finely chopped
20 - 1 teaspoon smoked paprika
21 - 1 small garlic clove, minced
22 - Kosher salt, to taste
23 - Freshly ground black pepper, to taste
# Steps:
01 - Arrange the sliced green tomatoes on a wire rack or paper towels. Season both sides with kosher salt and allow to rest for 10 minutes to draw out excess moisture. Thoroughly pat dry with paper towels.
02 - Prepare a breading station using three shallow bowls. Place the all-purpose flour in the first bowl. Whisk the eggs and whole milk together in the second bowl. In the third bowl, combine the cornmeal, panko breadcrumbs, garlic powder, paprika, and freshly ground black pepper.
03 - Dip each tomato slice sequentially: first into the all-purpose flour, ensuring full coverage; then into the egg mixture; and finally, coat thoroughly in the cornmeal mixture, pressing gently to ensure adherence.
04 - In a large skillet, pour vegetable oil to a depth of 1/2 inch. Heat the oil over medium heat until it shimmers and reaches approximately 350°F.
05 - Carefully fry the breaded tomato slices in batches for 2 to 3 minutes per side, until they achieve a golden brown and crispy texture. Transfer the fried tomatoes to a paper towel-lined plate to drain excess oil.
06 - In a small bowl, whisk together the mayonnaise, Dijon mustard, whole grain mustard, prepared horseradish, lemon juice, hot sauce, finely chopped capers, finely chopped fresh parsley, smoked paprika, and minced garlic clove until the sauce is smooth. Taste and adjust seasoning with kosher salt and freshly ground black pepper as needed.
07 - Serve the fried green tomatoes immediately while hot, accompanied by the prepared remoulade sauce for dipping.
# Expert Advice:
01 -
- You’ll adore how the simple act of frying transforms an ordinary green tomato into something truly extraordinary.
- This dish brings together a delightful dance of textures and flavors—tangy, savory, and perfectly crisp, all uplifted by that zesty remoulade.
02 -
- Always salt your green tomato slices and let them sit before frying; this crucial step prevents soggy tomatoes.
- Maintaining a consistent oil temperature is paramount for a beautifully even golden crust without burning.
03 -
- For an ultra-crispy crust, double-dip your tomatoes in the egg wash and cornmeal mixture, especially if you like a thicker coating.
- Make your remoulade sauce a few hours or even a day ahead; the flavors meld beautifully and deepen with a little time in the fridge.