Fried Green Tomatoes with Remoulade Sauce
Crispy Fried Green Tomatoes are coated in seasoned flour, buttermilk, cornmeal, and panko, then fried until golden and served with a bold remoulade sauce.
Servings: 6
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
Calories: 899kcal | Carbohydrates: 19g | Protein: 4g | Fat: 91g | Saturated Fat: 14g | Polyunsaturated Fat: 52g | Monounsaturated Fat: 21g | Trans Fat: 0.5g | Cholesterol: 22mg | Sodium: 1052mg | Potassium: 119mg | Fiber: 2g | Sugar: 2g | Vitamin A: 783IU | Vitamin C: 3mg | Calcium: 49mg | Iron: 2mg