Introduction

Fried Green Tomatoes are a Southern classic—tangy, slightly firm slices of unripe tomatoes, coated in a crispy cornmeal crust, and fried to golden perfection. The magic happens when you serve them with a creamy, zesty remoulade sauce for dipping. This dish is not only delicious, but also a great way to use tomatoes before they ripen, making it a seasonal favorite during late summer and early fall.

It’s a comfort food appetizer that pairs a crunchy texture with a burst of fresh, tangy flavor, all balanced by the creamy kick of the sauce.

Why I Love This Recipe

I love Fried Green Tomatoes with Remoulade Sauce because it perfectly captures the soul of Southern cooking—simple ingredients turned into something irresistibly delicious. The green tomatoes, firm and slightly tangy, are coated in a golden, crispy crust that gives you the ultimate crunch with every bite. Pair that with the creamy, zesty remoulade sauce, and you’ve got a flavor contrast that keeps you coming back for more.

What makes this recipe special is its balance of textures and flavors. The tart bite of the green tomatoes is mellowed by the crispy coating, while the sauce adds a tangy, smoky, and slightly spicy kick that elevates the dish beyond ordinary fried vegetables. It’s indulgent yet fresh, rustic yet refined—exactly the kind of food that feels both comforting and exciting.

I also love how versatile these fried green tomatoes are. They can be served as an appetizer, a side dish, or even tucked into a sandwich or burger for an unexpected twist. They’re the kind of recipe that sparks conversation at the table and instantly transports me to warm Southern kitchens filled with the aroma of frying goodness.

At its heart, this recipe is about celebrating tradition while indulging in flavors that never fail to make me smile. It’s one of those dishes that proves that sometimes the simplest ingredients—when cooked with care—can truly shine.

Why It’s a Must-Try Dish

Fried Green Tomatoes with Remoulade Sauce is a must-try dish because it embodies the best of Southern comfort food while delivering flavors and textures that are unforgettable. The crisp, golden coating locks in the juicy tartness of the green tomatoes, creating a bite that’s crunchy on the outside and tangy-tender on the inside. When paired with a bold, creamy remoulade sauce, the combination is simply irresistible.

This dish isn’t just about taste—it’s about experience. It’s a recipe steeped in tradition, bringing a touch of Southern heritage to your table in every bite. It’s perfect as an appetizer for gatherings, a standout side dish for a hearty meal, or even a unique topper for burgers and sandwiches. Its versatility and crowd-pleasing nature make it an essential recipe for anyone who loves bold yet comforting food.

If you’re looking for a dish that’s both approachable and impressive, this is it. The balance of tangy, savory, crispy, and creamy flavors makes it one you’ll crave again and again. Simply put, Fried Green Tomatoes with Remoulade Sauce is the kind of recipe that turns everyday ingredients into a dish worth remembering—and that’s why it’s a must-try.

Recipe Information

• Preparation Time: 15 minutes
• Cooking Time: 12–15 minutes
• Total Time: 27–30 minutes
• Servings: 4 servings (about 3–4 slices each)
• Calories: ~280 kcal per serving (including sauce)

Ingredients

For the Fried Green Tomatoes

• 4 medium green tomatoes (firm, unripe)
• 1 tsp salt
• 1/2 cup all-purpose flour
• 2 large eggs
• 2 tbsp buttermilk (or regular milk)
• 1/2 cup cornmeal
• 1/2 cup breadcrumbs (panko or regular)
• 1 tsp paprika
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper (optional, for heat)
• Vegetable oil (for frying, about 1–1 1/2 cups)

For the Remoulade Sauce

• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp prepared horseradish (optional)
• 1 tsp hot sauce (or to taste)
• 1 tbsp lemon juice
• 1 clove garlic, minced
• 1 tbsp capers, finely chopped (optional)
• 1 tbsp fresh parsley, chopped
• Salt and pepper, to taste

Step-by-Step Preparation Method

1. Prepare the Tomatoes

• Slice green tomatoes into 1/4–1/2 inch rounds.
• Sprinkle with salt and let sit for 5–10 minutes to draw out moisture.
• Pat dry with paper towels.

2. Make the Remoulade Sauce

• In a small bowl, combine mayonnaise, Dijon mustard, horseradish, hot sauce, lemon juice, garlic, capers, and parsley.
• Mix well, season with salt and pepper, and refrigerate until ready to serve.

3. Prepare the Breading Station

• Place flour in one shallow dish.
• In a second dish, whisk together eggs and buttermilk.
• In a third dish, mix cornmeal, breadcrumbs, paprika, black pepper, and cayenne.

4. Bread the Tomatoes

• Dredge each tomato slice in flour (shake off excess), dip in egg mixture, then coat with the cornmeal-breadcrumb mixture.
• Press lightly so the coating sticks.

5. Fry the Tomatoes

• Heat about 1/4–1/2 inch of vegetable oil in a skillet over medium heat until hot (350°F / 175°C).
• Fry tomato slices in batches, 2–3 minutes per side, until golden brown.
• Remove and drain on a paper towel-lined plate.

6. Serve

• Serve hot, with remoulade sauce on the side for dipping.

How to Serve

• Serve as an appetizer with a side of remoulade sauce.
• Add to a BLT sandwich for extra tang and crunch.
• Serve alongside fried catfish or shrimp for a Southern-style platter.

Additional Recipe Tips and Variations

• Extra crispy: Use panko breadcrumbs for a crunchier coating.
• Spicy version: Add more cayenne or hot sauce to the batter.
• Oven-baked option: Brush coated slices with oil, bake at 425°F (220°C) for 15–18 minutes, flipping halfway.
• Gluten-free: Use gluten-free flour and breadcrumbs.

Freezing and Storage

• Fried tomatoes: Best eaten fresh, but leftovers can be stored in the fridge for up to 2 days. Reheat in the oven at 375°F (190°C) until crispy.
• Remoulade sauce: Store in an airtight container in the refrigerator for up to 1 week. Not recommended for freezing.

Special Equipment Needed

• Large skillet or cast iron pan
• Tongs or slotted spoon
• Mixing bowls
• Paper towels for draining

FAQ

Q1: Can I make this with ripe tomatoes?
Not recommended—ripe tomatoes are too soft and will fall apart during frying.

Q2: What oil is best for frying?
Neutral oils like vegetable, canola, or peanut oil work best.

Q3: Can I make the sauce ahead of time?
Yes—remoulade sauce tastes even better when made a few hours in advance.

Q4: Why do I need to salt the tomatoes first?
Salting draws out moisture so the coating sticks better and stays crispy.

Conclusion

Fried Green Tomatoes with Remoulade Sauce is a Southern comfort food at its finest—crispy, tangy, and downright addictive. Whether you’re hosting a summer get-together or just craving a quick, flavorful snack, this recipe delivers big flavor in under 30 minutes. Paired with creamy remoulade sauce, it’s a match made in culinary heaven.