Fried Green Tomatoes with Remoulade (Printable Version)
Crispy, tangy green tomatoes in a golden cornmeal crust, served with a zesty remoulade. A classic Southern appetizer or side.
# What You Need:
→ For the Fried Green Tomatoes
01 - 3 large green tomatoes, sliced 1/2-inch thick
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon freshly ground black pepper
04 - 1 cup all-purpose flour
05 - 2 large eggs
06 - 1/4 cup whole milk
07 - 1 cup cornmeal
08 - 1/2 cup panko breadcrumbs
09 - 1/2 teaspoon garlic powder
10 - 1/2 teaspoon paprika
11 - Vegetable oil, for frying
→ For the Remoulade Sauce
12 - 1/2 cup mayonnaise
13 - 1 tablespoon Dijon mustard
14 - 1 tablespoon whole grain mustard
15 - 1 tablespoon prepared horseradish
16 - 1 tablespoon lemon juice
17 - 1 teaspoon hot sauce
18 - 1 teaspoon capers, finely chopped
19 - 1 tablespoon fresh parsley, finely chopped
20 - 1 teaspoon smoked paprika
21 - 1 small garlic clove, finely minced
22 - Salt, to taste
23 - Black pepper, to taste
# How to Make It:
01 - Lay the green tomato slices on a wire rack or paper towels. Sprinkle both sides with 1 teaspoon kosher salt and let them sit for 10 minutes to draw out excess moisture. Pat dry thoroughly with paper towels before proceeding.
02 - Prepare a three-station breading assembly. In the first shallow bowl, place 1 cup all-purpose flour. In the second shallow bowl, whisk together 2 large eggs and 1/4 cup whole milk until well combined. In the third shallow bowl, combine 1 cup cornmeal, 1/2 cup panko breadcrumbs, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, and 1/2 teaspoon freshly ground black pepper.
03 - Take each prepared tomato slice and dredge it first in the all-purpose flour, ensuring it's lightly coated and shaking off any excess. Next, dip the floured slice into the egg mixture, allowing any excess to drip back into the bowl. Finally, thoroughly coat the tomato slice in the cornmeal mixture, pressing gently to ensure the breading adheres completely.
04 - In a large, heavy-bottomed skillet, pour vegetable oil to a depth of approximately 1/2 inch. Heat the oil over medium heat until it shimmers and reaches a temperature of about 350°F (175°C).
05 - Carefully place the breaded tomato slices into the hot oil in batches, ensuring not to overcrowd the skillet. Fry for 2 to 3 minutes per side, or until they achieve a golden brown color and a crisp texture. Transfer the fried tomatoes to a paper towel-lined plate to drain any excess oil.
06 - In a small mixing bowl, whisk together 1/2 cup mayonnaise, 1 tablespoon Dijon mustard, 1 tablespoon whole grain mustard, 1 tablespoon prepared horseradish, 1 tablespoon lemon juice, 1 teaspoon hot sauce, 1 teaspoon finely chopped capers, 1 tablespoon finely chopped fresh parsley, 1 teaspoon smoked paprika, and 1 small finely minced garlic clove until the sauce is smooth and thoroughly combined. Taste and adjust the seasoning with salt and pepper as desired.
07 - Serve the crispy fried green tomatoes immediately while hot, accompanied by the zesty remoulade sauce on the side for dipping.
# Expert Tips:
01 -
- It's the perfect way to transform those firm, tangy green tomatoes into something truly extraordinary.
- You'll discover how a simple dipping sauce can elevate a humble appetizer into a memorable culinary experience.
02 -
- Don't skip the salting step for the tomatoes; it's the secret to preventing soggy, bland results and achieving that perfect crispness.
- Using panko breadcrumbs truly makes a difference in the final texture, giving an incredible, airy crunch that traditional breadcrumbs just can't match.
03 -
- For an extra layer of flavor and a touch of heat, try adding a pinch of cayenne pepper directly into your cornmeal breading mixture.
- Make your remoulade sauce a few hours ahead of time; the flavors meld and deepen beautifully in the refrigerator, making it even more delicious.