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–+ servings

Crispy Fried Green Tomatoes with Remoulade Sauce

Enjoy crispy fried green tomatoes with remoulade sauce! This Southern garden classic is the perfect appetizer or side dish for any meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 1
Course: Appetizer, Sauces, Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

FOR THE REMOULADE
  • ½ cup mayonnaise
  • 1 Tablespoon Dijon mustard
  • 2 Tablespoons lemon juice
  • ¼ cup dill pickles chopped small
  • 1 Tablespoon parsley chopped
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon hot sauce like Tabasco
FOR THE FRIED GREEN TOMATOES
  • 3 large unripe green tomatoes 1-1½ pounds
  • salt
  • ½ cup flour I use cassava flour as a gluten-free, grain-free option.
  • 1½ teaspoons sea salt
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ¼ teaspoon freshly ground black pepper
  • ½ cup buttermilk
  • large egg
  • ½ teaspoon hot sauce
  • ¾ cup fresh bread crumbs I use homemade sourdough crumbs, but you can use fresh store bought (not dried), or panko.
  • ¾ cup medium grind yellow cornmeal
  • oil for frying

Method
 

  1. Stir all Remoulade Sauce ingredients together and refrigerate until ready to use.
  2. Slice green tomatoes into 3/8- to 1/2-inch thick rounds, arrange in a single layer on a baking sheet, and sprinkle with salt. Let sit for 30 minutes to draw out moisture, then pat dry with paper towels.
  3. Arrange three separate shallow plates or platters to create a coating station.
  4. Combine flour, smoked paprika, garlic powder, salt, and black pepper in the first platter.
  5. Whisk together buttermilk, egg, and hot sauce in the second platter.
  6. Mix breadcrumbs and fine-grind cornmeal in the third platter.
  7. Dredge dry tomato slices in the flour mixture, dip into the buttermilk mixture, and coat thoroughly with the breadcrumb mixture.
  8. Heat oil in a large skillet over medium-high heat to 350°F. Fry coated tomatoes for 4 to 6 minutes per side until golden brown, turning once and adjusting heat if the oil begins to smoke.
  9. Fry in batches and transfer finished slices to a paper towel-lined cooling rack set over a baking sheet.
  10. Serve the fried tomatoes on a bed of lettuce with the prepared Remoulade Sauce.

Notes

I recommend a medium grind cornmeal, but most definitely not corn flour.