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The Ultimate Crispy Southern Fried Green Tomatoes with Zesty Homemade Remoulade Sauce

A stack of golden brown, crispy fried green tomatoes served with a dollop of creamy dipping sauce.
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Make classic Southern Fried Green Tomatoes that are perfectly crispy on the outside and tender inside. This recipe uses a seasoned cornmeal crust and includes instructions for a zesty homemade remoulade sauce.

Ingredients

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

Instructions

  1. Slice the green tomatoes into 1/4-inch thick rounds. Pat them completely dry with paper towels.
  2. Prepare the dredging stations. In one shallow dish, whisk together the flour, cornmeal, salt, pepper, paprika, and cayenne pepper.
  3. In a second shallow dish, whisk the eggs and milk together.
  4. Dip each tomato slice first into the egg mixture, letting excess drip off.
  5. Next, press the tomato firmly into the cornmeal mixture, coating both sides completely. Press the coating on so it adheres well.
  6. Pour about 1 inch of vegetable oil into a large, heavy-bottomed skillet and heat over medium-high heat until the oil reaches 350 degrees Fahrenheit.
  7. Carefully place the coated tomato slices in the hot oil, ensuring you do not overcrowd the pan. Work in batches.
  8. Fry for 2 to 3 minutes per side, until the crust is golden brown and crisp.
  9. Remove the tomatoes with a slotted spoon and place them on a wire rack set over a baking sheet to drain excess oil. Sprinkle lightly with salt immediately after frying.
  10. While the tomatoes drain, prepare the remoulade sauce by whisking together all remoulade ingredients in a small bowl.
  11. Serve the crispy fried green tomatoes warm with the zesty homemade remoulade sauce.

Notes

  • Drying the tomatoes thoroughly before coating is key to achieving a truly crispy crust.
  • For the best texture, use fine cornmeal rather than coarse cornmeal.
  • If you prefer a less spicy sauce, reduce or omit the hot sauce in the remoulade.

Nutrition

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