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Fried Green Tomatoes bring crispy, golden Southern flavor with a tangy bite in every slice. The firm green tomatoes hold their shape while the seasoned coating fries up crunchy, making this a perfect appetizer, side dish, or snack for any comfort food spread.
What makes this version special is the way the tomatoes are salted first, then coated in layers of seasoned flour, buttermilk, cornmeal, and panko. That method helps the breading stick, gives every bite great texture, and makes these tomatoes easy to serve alongside The Ultimate Fried Chicken: Juicy, Crispy, and Packed with Flavor, Mouthwatering Grilled Chicken, Southern Coleslaw Recipe: A Creamy, Tangy Classic You’ll Love, or Southern Cornbread Recipe when you want to round out a full Southern-style meal.
🍽️ A Quick Look at the Recipe
Recipe Name: Fried Green Tomatoes with Remoulade Sauce
⏱️ Ready In: About 55 minutes
👨👩👧👦 Serves: 4 to 6
🥣 Key Ingredients: Green tomatoes, flour, buttermilk, cornmeal, panko breadcrumbs
📖 Dietary Info: Contains dairy, eggs, and gluten
🔥 Why You’ll Love It: These fried green tomatoes are crispy on the outside, tender and tangy inside, and served with a creamy sauce that brings the whole dish together.
Key Ingredients
Green Tomatoes
Firm, unripe green tomatoes are the star of this recipe. Their tangy flavor and sturdy texture hold up well during frying without turning mushy.
Cornmeal
Fine white cornmeal gives the coating that classic Southern crunch. It adds texture and helps create a golden, crispy crust.
Panko Breadcrumbs (or Ritz Crackers)
Panko makes the breading extra crisp and light. When combined with cornmeal, it gives the tomatoes a crunchy coating that does not feel too heavy.
Buttermilk
Buttermilk helps the coating stick and adds a little tang. It also works with the egg white to create a good base for the cornmeal mixture.
Remoulade Sauce
The remoulade adds creamy, spicy, tangy flavor to balance the fried tomatoes. Mayonnaise, mustard, horseradish, hot sauce, Cajun seasoning, and pickle juice give it bold Southern-style flavor.
Instructions
Step 1: Make the Remoulade Sauce
In a medium bowl, whisk together the mayonnaise, spicy brown mustard, paprika, parsley, horseradish, lemon juice, Cajun seasoning, pickle juice, hot sauce, grated garlic, and black pepper. Taste and adjust the seasoning if needed, then refrigerate the sauce until ready to serve.
Step 2: Slice and Salt the Tomatoes
Use a serrated knife to slice the green tomatoes into 3/8-inch thick slices. Sprinkle both sides with coarse salt and let them sit for 30 minutes. This helps draw out extra moisture so the breading sticks better. After resting, gently pat the tomato slices dry with paper towels.
Step 3: Set Up the Breading Station
Place three shallow dishes on your counter. In the first dish, whisk together the flour, coarse salt, smoked paprika, garlic powder, onion powder, and black pepper. The second dish, whisk together the buttermilk, egg white, and hot sauce. In the third dish, combine the panko breadcrumbs (or ritz crackers) and fine white cornmeal.
Step 4: Bread the Tomatoes
Fit a wire rack inside a rimmed baking sheet. Dip each tomato slice into the flour mixture, shaking off the excess. Next, dip it into the buttermilk mixture, then press it gently into the cornmeal and panko mixture until coated. Place each breaded tomato slice on the rack in a single layer.
Step 5: Let the Coating Set
Let the breaded tomatoes sit while the oil heats. This gives the coating time to settle onto the tomato slices, which helps keep the breading from falling off during frying.
Step 6: Fry Until Golden
In a large cast iron skillet, heat the vegetable oil over medium-high heat until it reaches 350°F. Carefully add 3 to 4 tomato slices at a time, making sure not to overcrowd the skillet. Fry for 3 to 5 minutes per side, or until golden brown and crisp. Adjust the heat as needed so the oil stays hot without burning the coating.
Step 7: Drain and Serve
Transfer the fried tomatoes to a paper towel-lined plate to drain. Continue frying the remaining slices, replacing the oil if necessary. Serve immediately with the chilled remoulade sauce.
Tips & Tricks
Salt the tomatoes first. This removes extra moisture and helps the coating stick.
Do not overcrowd the skillet. Frying too many slices at once lowers the oil temperature and can make the tomatoes greasy.
Let the coating rest before frying. This helps the crust set and stay in place.
Use a thermometer. Keeping the oil close to 350°F gives you the crispiest results.
Serve immediately. Fried green tomatoes are best while hot and crunchy.
Variations
Spicy Fried Green Tomatoes: Add extra cayenne pepper or hot sauce to the breading for more heat.
Cajun-Style Fried Green Tomatoes: Add more Cajun or Creole seasoning to the flour mixture for a bolder flavor.
Parmesan-Crusted Fried Green Tomatoes: Mix a little finely grated Parmesan into the cornmeal and panko coating.
Air Fryer Fried Green Tomatoes: Spray the breaded slices lightly with oil and air fry until crisp, flipping halfway through.
Serving Suggestions
Serve these Fried Green Tomatoes hot and crispy with remoulade sauce on the side for dipping. They make a great appetizer, snack, or starter before a Southern-style meal.
Pair them with The Ultimate Fried Chicken: Juicy, Crispy, and Packed with Flavor for a classic comfort food plate.
Serve them alongside Mouthwatering Grilled Chicken when you want something smoky, juicy, and simple to round out the meal.
Add them to burgers for a crispy Southern twist, especially with Juicy Smashburgers Recipe.
Pair them with barbecue favorites like Smoked Ribs Recipe: Low and Slow BBQ Goodness for a bold cookout-style spread.
Serve them with Southern Coleslaw Recipe: A Creamy, Tangy Classic You’ll Love for a cool, crunchy contrast.
Add Southern Cornbread Recipe on the side for a true comfort food plate.
For a lighter plate, pair them with BBQ Chicken Salad: Start your New Year with a Healthier Option.
Use ranch dressing, comeback sauce, spicy mayo, or Classic Smash Burger Sauce as an extra dipping option.
Pair with Juneteenth BBQ Rib Tips with Strawberry Hot Honey BBQ Sauce for a bold BBQ-style meal!
Notes
Use firm green tomatoes for the best texture. Softer tomatoes can turn mushy during frying.
These are best served immediately after frying while the coating is crisp.
Leftovers can be refrigerated, but the texture will soften over time.
Reheat in the oven or air fryer instead of the microwave to help bring back some crispiness.
Frequently Asked Questions
Can I make this ahead of time?
You can make the remoulade sauce ahead of time and refrigerate it until ready to serve. The tomatoes are best breaded and fried right before serving for the crispiest texture.
How do I store leftovers?
Store leftover fried green tomatoes in an airtight container in the refrigerator for up to 2 days. Place paper towels between layers to help absorb extra moisture.
Can I substitute regular breadcrumbs for panko?
Yes, regular breadcrumbs will work, but panko gives a lighter, crunchier texture. For the best result, keep the cornmeal in the coating.
What’s the best way to reheat this?
Reheat fried green tomatoes in an oven or air fryer until warmed through and crisp. Avoid microwaving if possible because it can make the coating soft.
Can I make this in the air fryer?
Yes. Bread the tomatoes as directed, spray both sides lightly with oil, and air fry until golden and crisp, flipping halfway through. The texture may be slightly lighter than pan-fried, but still delicious.
If you tried Fried Green Tomatoes with Remoulade Sauce or any other recipe on my blog, please leave a ⭐ star rating and let me know how it turned out in the comments!
Summarize and Save
Fried Green Tomatoes with Remoulade Sauce
Ingredients
- For the Remoulade Sauce
- 1 1/4 cups mayonnaise
- 2 1/2 tablespoons spicy brown mustard
- 1 tablespoon paprika sweet or smoked
- 1 tablespoon finely chopped fresh parsley
- 2 teaspoons prepared horseradish
- 2 teaspoons lemon juice
- 1 teaspoon Cajun seasoning or Creole seasoning
- 1 teaspoon pickle juice dill or sweet
- 1 teaspoon hot sauce
- 1 clove garlic grated
- Black pepper to taste
- For the Tomatoes
- 3 large firm green tomatoes about 1 1/2 pounds total
- Coarse salt for salting tomatoes
- 3/4 cup all-purpose flour
- 1 1/2 teaspoons coarse salt
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground black pepper
- 1/2 cup buttermilk
- 1 large egg white
- 1/2 teaspoon hot sauce such as Tabasco
- 1/2 cup panko breadcrumbs (or ritz crackers)
- 1/3 cup fine white cornmeal (or cornstarch)
- 1 1/2 cups vegetable oil for frying
Instructions
- In a medium bowl, whisk together the mayonnaise, spicy brown mustard, paprika, parsley, horseradish, lemon juice, Cajun seasoning, pickle juice, hot sauce, grated garlic, and black pepper. Taste the sauce and adjust the seasoning if needed. Cover and refrigerate until ready to serve.
- Using a serrated knife, slice the green tomatoes into 3/8-inch thick slices. Sprinkle both sides of the tomato slices with coarse salt, then let them stand for 30 minutes. This helps pull out extra moisture so the coating sticks better. Gently pat the tomatoes dry with paper towels before breading.
- Set up three shallow dishes for breading. In the first dish, whisk together the flour, coarse salt, smoked paprika, garlic powder, onion powder, and black pepper. In the second dish, whisk together the buttermilk, egg white, and hot sauce. In the third dish, combine the panko breadcrumbs (or ritz crackers) and fine white cornmeal (or cornstarch).
- Fit a wire rack inside a rimmed baking sheet. Working one slice at a time, dip each tomato slice into the flour mixture and shake off the excess. Dip it into the buttermilk mixture, then coat it in the cornmeal (or cornstarch) and panko mixture, pressing gently so the coating sticks.
- Place the breaded tomato slices on the prepared wire rack in a single layer. Let them sit while the oil heats. This short rest helps the breading set, which makes the tomatoes easier to fry and helps keep the coating from falling off.
- In a large cast iron skillet, heat the vegetable oil over medium-high heat until it reaches 350°F. Carefully add 3 to 4 tomato slices to the hot oil, making sure not to overcrowd the skillet. Fry for 3 to 5 minutes per side, or until the tomatoes are golden brown and crisp.
- Transfer the fried green tomatoes to a paper towel-lined plate to drain. Continue frying the remaining tomato slices in batches, adjusting the heat as needed and replacing the oil if necessary.
- Serve the fried green tomatoes immediately with the chilled remoulade sauce on the side.
Notes
- For the best texture, use firm, unripe green tomatoes.
- Keep the oil close to 350°F so the tomatoes fry crisp instead of soaking up too much oil.
- The remoulade sauce can be made ahead and refrigerated until ready to serve.
- Leftovers can be refrigerated for up to 2 days and reheated in the oven or air fryer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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