Southern Style Fried Green Tomatoes
Crispy, tangy Southern Style Fried Green Tomatoes with a crunchy cornmeal coating, perfect as a classic side dish for lunch or dinner. Lightly fried to golden perfection and served with a creamy remoulade sauce for dipping.
Ingredients
Check ingredients as you go.
- Breading
- Remoulade Sauce
Let’s make it
Preparation
Slice green tomatoes into ½-inch thick slices. Discard the stem ends. Sprinkle both sides of tomato slices with 1 teaspoon salt and ½ teaspoon black pepper. Let sit while preparing breading.
Breading Prep
In a shallow bowl, combine all-purpose flour, 1 teaspoon salt, ¼ teaspoon black pepper, cornmeal, paprika, and cayenne pepper. In another bowl, pour buttermilk.
Breading
Dip each tomato slice first into the flour mixture, coating both sides well, then into the buttermilk, and again into the flour mixture to ensure a crispy crust. Shake off excess.
Cooking
Heat vegetable oil in a large skillet over medium heat until hot but not smoking, about 350°F if using a thermometer.
Cooking
Add tomato slices in batches, frying 3 to 4 minutes per side or until golden brown and crispy. Adjust heat as necessary to prevent burning. Transfer to a plate lined with paper towels to drain.
Sauce Preparation
For the remoulade sauce, whisk together mayonnaise, prepared horseradish, lemon juice, hot sauce, garlic powder, and a pinch of salt and pepper in a small bowl. Chill until serving.
Serving
Serve the fried green tomatoes hot with remoulade sauce on the side for dipping.
Tips & notes
Make sure the tomatoes are firm and slightly underripe for best texture. Maintain oil temperature around 350°F to avoid greasy or soggy coating. Double dredging in flour keeps the coating crisp. Serve immediately for best crunch.
Saving it for later
Store leftover fried green tomatoes in an airtight container in the refrigerator. Consume within 2 days for best freshness. Keep remoulade sauce in a separate container refrigerated for up to 3 days.
Reheating
Reheat fried green tomatoes in a preheated oven at 375°F (190°C) on a wire rack set over a baking sheet for 8-10 minutes until heated through and crispy again. Avoid microwaving as it will soften the coating.
