Fried Green Tomatoes with Remoulade Sauce
Crispy, tangy, and full of Southern flavor, these Fried Green Tomatoes with Remoulade Sauce are a classic appetizer you’ll love. Sliced green tomatoes are coated in a seasoned crust and fried to golden perfection, creating a crunchy outside with a tender, slightly tart center.
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve : Serve hot, with remoulade sauce on the side for dipping.