Fried Green Tomatoes with Remoulade are crispy, golden slices of tangy green tomatoes coated in a perfectly seasoned cornmeal crust and fried to crunchy perfection.
Served with a bold and creamy Cajun Remoulade Sauce, this classic Southern dish makes an irresistible appetizer or side.
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This well-loved dish gained popularity through the novel "Fried Green Tomatoes at the Whistle Stop Cafe" and has since become a staple in Southern cuisine.
If you like this Southern recipe, you may also love our Southern Pimento Cheese Sandwich or our Easy Boiled Peanuts.
Why We Love This Recipe
- Crispy and Delicious: The perfect combination of cornmeal and masa flour gives these tomatoes the best crunch! If crispy bites are your thing, you'll love our Chicken Fried Steak with White Gravy and our Cajun Fried Chicken.
- Flavorful Remoulade Sauce: A tangy and spicy remoulade sauce adds the perfect finishing touch. We love serving this sauce on our Jumbo Lump Crab Cakes and Butterfly Fried Shrimp.
- Comfort Food Classic: A well-loved Southern staple that's perfect for any occasion.
- Easy to Make: Simple ingredients and straightforward steps make this recipe accessible for any home cook.
Fried Green Tomato Ingredients
Making Southern-style fried tomatoes is easy with just a handful of simple ingredients.
- Green tomatoes: Look for firm, unripe green tomatoes for the best texture.
- All-purpose flour: Helps the coating adhere to the tomatoes.
- Buttermilk: Adds a tangy flavor and helps create a crispy coating.
- Eggs: Acts as a binding agent.
- Yellow cornmeal: Provides a crunchy texture. Use the leftovers to make Old Fashioned Skillet Cornbread!
- Maseca corn masa flour: Adds an extra layer of crunch.
- Salt, pepper, paprika, cayenne pepper: Seasonings to enhance the flavor.
- Peanut oil: For frying the tomatoes.
- Remoulade sauce: A tangy and spicy dipping sauce.
A full ingredient list with exact measurements can be found in the recipe card below.
How to Select Green Tomatoes
- Firmness: Choose tomatoes that are firm and not too soft.
- Color: Look for uniformly green tomatoes with very little signs of ripening.
- Size: Medium-sized tomatoes are ideal for even cooking and handling.
Substitutions & Variations
- Buttermilk: Substitute with regular milk mixed with a tablespoon of vinegar or lemon juice.
- Cornmeal: Use panko breadcrumbs for a different texture.
- Peanut oil: Try using vegetable oil or canola oil for frying.
How to Make Fried Green Tomatoes with Remoulade
Follow along with these step-by-step process shots to get the perfect crispy coating every time!
STEP 1: Prepare the Tomatoes
Slice the green tomatoes into ¼ inch thick slices. Sprinkle salt over the slices and let them sit for 10 minutes to draw out excess moisture.
Place the tomato slices in a sheet pan and cover them with the buttermilk. Refrigerate and let them soak for at least 30 minutes to absorb the buttermilk flavor.
STEP 2: Set Up Coating Stations
Place the flour in a shallow dish. In another shallow dish, add the beaten eggs. Combine the cornmeal, Maseca corn masa flour, black pepper, paprika, and cayenne pepper in a third shallow dish.
STEP 3: Coat the Tomatoes
Pat the tomato slices dry with a paper towel. Dredge each tomato slice in the flour, shaking off excess. Dip the floured tomato slice into the egg mixture. Coat the tomato slice in the cornmeal and masa flour mixture, pressing lightly to adhere.
STEP 4: Fry the Tomatoes
Heat about ½ inch of peanut oil in a large skillet over medium-high heat until hot but not smoking. Fry the tomato slices in batches, without overcrowding, for about 2-3 minutes on each side, until golden brown and crispy.
Remove the fried tomatoes with a slotted spoon and place them on a wire rack set over a baking sheet to drain.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and more meal prep hacks!
✔️ DO Pat the tomatoes dry after salting to help the coating stick better.
✔️ DO Make sure the oil is hot before adding the tomatoes to prevent them from becoming greasy.
❌ DO NOT Overcrowd the skillet; fry in batches for best results.
✔️ DO Season the fried tomatoes immediately after frying and drain on a wire rack until crispy.
Storage
Leftover tomatoes should be stored in an airtight container in the refrigerator for up to 2 days. To reheat, crisp them up in an air fryer at 375°F for 3-4 minutes or place them on a baking sheet and warm in the oven at 375°F for 8-10 minutes.
Recipe FAQs
Yes, you can make fried green tomatoes in an air fryer for a healthier version. Preheat your air fryer to 375°F, spray the breaded tomato slices with cooking spray, and air fry them for about 10 minutes, flipping halfway through until they are golden brown and crispy.
Fried green tomatoes pair well with Southern classics like Southern Fried Chicken, Crockpot Collard Greens, and Skillet Cornbread. They also make a great appetizer served with Remoulade Sauce or as a topping for a BLT sandwich.
To keep fried green tomatoes from getting soggy, make sure to drain them on a wire rack instead of paper towels after frying. This allows air to circulate and prevents the tomatoes from sitting in excess oil, maintaining their crispiness.
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📖 Recipe
Fried Green Tomatoes with Remoulade
Equipment
- Large skillet
- Wire rack
- Baking sheet
- Shallow dishes
Ingredients
- 4 large green tomatoes sliced ¼ inch thick
- ¾ cup all-purpose flour
- 1 ½ cups buttermilk
- 2 large eggs whisked
- ¾ cup yellow cornmeal
- ¾ cup Maseca corn masa flour
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper optional
- 1 cup peanut oil for frying
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Dipping Sauce
- 1 cup remoulade sauce
Instructions
- Slice the green tomatoes into ¼ inch thick slices. Sprinkle salt over the slices and let them sit for 10 minutes to draw out excess moisture.
- Place the tomato slices in a sheet pan and cover them with the buttermilk. Refrigerate and let them soak for at least 30 minutes to absorb the buttermilk flavor.
- Place the flour in a shallow dish. In another shallow dish, add the beaten eggs. In a third shallow dish, combine the cornmeal, Maseca corn masa flour, black pepper, paprika, and cayenne pepper.
- Pat the tomato slices dry with a paper towel. Dredge each tomato slice in the flour, shaking off excess.
- Dip the floured tomato slice into the egg mixture. Coat the tomato slice in the cornmeal and masa flour mixture, pressing lightly to adhere.
- Heat about ½ inch of peanut oil in a large skillet over medium-high heat until hot but not smoking.
- Fry the tomato slices in batches, without overcrowding, for about 2-3 minutes on each side, until golden brown and crispy.
- Remove the fried tomatoes with a slotted spoon and place them on a wire rack set over a baking sheet to drain.
Notes
- Buttermilk: Substitute with regular milk mixed with a tablespoon of vinegar or lemon juice.
- Cornmeal: Use panko breadcrumbs for a different texture.
- Peanut oil: Try using vegetable oil or canola oil for frying.
Jami Powell says
If you're a fan of fried green tomatoes, you have GOT to try this recipe!