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Crispy Southern Fried Green Tomatoes with Tangy Homemade Remoulade Sauce

A stack of perfectly golden, crispy fried green tomatoes served on a plate next to a small bowl of creamy dipping sauce.
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Make classic Southern Fried Green Tomatoes that are crispy on the outside and tender inside. This easy recipe uses a cornmeal crust for maximum crunch and includes instructions for a zesty homemade remoulade sauce.

Ingredients

Scale
  • 4 medium green tomatoes, firm
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper
  • 1 cup yellow cornmeal
  • 1/2 cup all-purpose flour (for dredging)
  • 2 large eggs, beaten
  • Vegetable oil, for frying
  • For the Remoulade Sauce:
  • 1/2 cup mayonnaise
  • 1 tablespoon Creole mustard
  • 1 teaspoon hot sauce
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt

Instructions

  1. Slice the green tomatoes into 1/4-inch thick rounds. Pat them dry thoroughly with paper towels.
  2. Prepare the dredging stations. In one shallow dish, mix 1 cup flour, 1 teaspoon salt, pepper, and cayenne. In a second dish, place the 1/2 cup flour. In a third dish, whisk the eggs. In a fourth dish, mix the cornmeal.
  3. Dredge each tomato slice first in the seasoned flour, shaking off excess. Dip into the egg mixture, letting excess drip off. Coat completely in the cornmeal mixture, pressing gently to adhere. Place coated slices on a wire rack.
  4. Prepare the remoulade sauce: Whisk together mayonnaise, mustard, hot sauce, paprika, garlic powder, and salt in a small bowl. Set aside.
  5. Pour about 1 inch of vegetable oil into a large, heavy-bottomed skillet and heat over medium-high heat until it reaches 350 degrees Fahrenheit.
  6. Carefully place the coated tomato slices in the hot oil, ensuring you do not overcrowd the pan. Fry for 2 to 3 minutes per side until golden brown and crispy.
  7. Remove the fried green tomatoes and place them on a wire rack lined with paper towels to drain excess oil.
  8. Serve the crispy fried green tomatoes immediately with the tangy homemade remoulade sauce for dipping.

Notes

  • For the best crunch, make sure your green tomatoes are very cold and dry before coating.
  • If you prefer a lighter crust, you can substitute panko breadcrumbs for half of the cornmeal.
  • If you want to bake these instead of frying, place them on a baking sheet sprayed with cooking spray and bake at 400 degrees Fahrenheit for 15-20 minutes, flipping halfway.

Nutrition

Find it online: https://cookingbyjade.com/fried-green-tomatoes-crispy-southern-easy-recipe/