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Fried Green Tomatoes

A Southern classic featuring crispy, tangy unripe green tomatoes, complemented by a delicious remoulade sauce.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: Southern
Calories: 210
Ingredients Method Notes

Ingredients
  

For the Remoulade Sauce
  • 1 cup Mayonnaise Forms the base of the remoulade sauce.
  • 1 tbsp Spicy Brown Mustard Adds a tangy kick.
  • 1 tsp Paprika Provides flavor and color.
  • 2 tbsp Fresh Parsley, chopped Adds a fresh note.
  • 1 tbsp Prepared Horseradish Adds heat and depth of flavor.
  • 1 tbsp Lemon Juice Brightens the flavors.
  • 1 tsp Cajun Seasoning Enhances spiciness.
  • 1 tbsp Pickle Juice Adds tanginess.
  • 1 tsp Hot Sauce For an extra layer of heat.
  • 1 clove Garlic, minced Brings aromatic flavor.
For the Fried Green Tomatoes
  • 4 medium Green Tomatoes Essential for this dish.
  • 1 tsp Coarse Salt Enhances flavor.
  • 1 cup All Purpose Flour The first layer in the breading.
  • 1 tsp Smoked Paprika Adds a distinct smoky flavor.
  • 1 tsp Garlic Powder For additional flavor.
  • 1 tsp Onion Powder Enhances seasoning.
  • 1 cup Panko Bread Crumbs For a crispy coating.
  • 1 cup Cornmeal Adds texture.
  • 1 cup Vegetable Oil For frying.
  • 1 large Egg White Helps the breading stick.

Method
 

Preparation
  1. Make the remoulade sauce by whisking together all sauce ingredients in a medium bowl, adjusting the seasonings to taste, then refrigerate.
  2. Prepare the tomatoes by cutting them into 3/8-inch thick slices and sprinkling with coarse salt. Let sit for 30 minutes.
Breading
  1. Set up a breading station by mixing flour, coarse salt, smoked paprika, garlic powder, onion powder, and black pepper in one dish; in another dish, mix buttermilk, egg white, and hot sauce; in a third dish, combine panko breadcrumbs and cornmeal.
  2. Bread the tomato slices by dipping each in flour, then in buttermilk, and finally in the breadcrumb mixture. Arrange on a wire rack.
Frying
  1. Heat vegetable oil in a cast iron skillet to 350°F. Fry tomato slices until golden brown, about 3 to 5 minutes per side.
  2. Drain the fried tomatoes on a paper towel-lined plate and serve immediately with the remoulade sauce.

Notes

For optimal results, use firm, shiny green tomatoes. Avoid overcrowding the skillet while frying to ensure even cooking.