Fried Green Tomatoes with Remoulade
Firm, unripe green tomatoes are sliced, coated in cornmeal, and pan-fried until golden and crisp. A tangy remoulade sauce is for dipping. Scale the people count in the app to 2, 4, 6, or 8 — ingredients adjust from this base of 4 servings.
Open interactive cooker (change people count)
Food safety
Wash tomatoes under running water before slicing. Fry until the crust is deep golden so the egg coating is fully cooked to 160°F, and discard leftover egg wash. Keep the mayonnaise-based remoulade refrigerated and chill leftovers within 2 hours (1 hour if above 90°F).
Allergens: egg, milk, wheat
Equipment
- large heavy skillet
- 3 shallow bowls
- small bowl
- knife
- cutting board
- spatula
- paper towel-lined plate
Ingredients (for 4 servings)
- 3 green tomatoes, sliced 1/3 inch thick
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup all-purpose flour
- 2 eggs
- 1/2 cup buttermilk
- 1 cup yellow cornmeal
- 1 cup vegetable oil, for frying
- 1/2 cup mayonnaise
- 1 tablespoon Creole or spicy brown mustard
- 1 tablespoon dill pickle relish
- 1 teaspoon lemon juice
- 1 teaspoon hot sauce
- 1/2 teaspoon paprika
Directions
1. Make the remoulade: stir the mayonnaise, mustard, relish, lemon juice, hot sauce, and paprika in a small bowl. Cover and refrigerate.
2. Wash the tomatoes under running water, cut off the ends, and slice 1/3 inch thick. Sprinkle both sides with the salt and pepper.
3. Set up 3 shallow bowls: flour in the first, eggs beaten with the buttermilk in the second, cornmeal in the third.
4. Coat each slice in flour, dip in the egg mixture, then press into the cornmeal on both sides.
5. Heat about 1/4 inch of oil in a large heavy skillet over medium heat until a pinch of cornmeal sizzles right away (about 350°F).
6. Fry the slices in a single layer, without crowding, 3 to 4 minutes per side until deep golden and crisp. The egg coating will be well past 160°F once the crust is golden and the tomato is tender.
7. Drain on paper towels. Add more oil between batches as needed.
8. Serve hot with the cold remoulade.
Skill taught
Using a three-step breading station (flour, egg wash, cornmeal) for a crust that stays on.
Affordable substitution
Use regular milk with 1 teaspoon lemon juice stirred in instead of buttermilk.
Optional variation
Add 1/2 teaspoon Cajun seasoning to the cornmeal for extra spice.
Leftovers & storage
Cool and refrigerate leftovers within 2 hours (within 1 hour if above 90°F). Store at 40°F or below and eat within 2 days; use the remoulade within 4 days. Reheat tomatoes in a 400°F oven to 165°F until crisp.