Fried Green Tomatoes W/ Remoulade Recipe

Prepare tomatoes

Wash and dry the green tomatoes. Slice each tomato into 1/4- to 1/2-inch thick rounds (about 8–12 slices total from 4 medium tomatoes). Gently pat slices dry with paper towels to remove surface moisture.

Set up dredging stations

Place the flour in a shallow bowl and season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. In a second shallow bowl, whisk together the eggs, buttermilk and 1 tsp hot sauce until smooth. In a third shallow bowl, combine the cornmeal, breadcrumbs, smoked paprika, cayenne (if using), and remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper; stir to blend.

Dredge the slices

Working in batches, lightly coat each tomato slice in the seasoned flour, shaking off excess. Dip into the egg-buttermilk mixture, letting excess drip back into the bowl, then press into the cornmeal-breadcrumb mixture to coat both sides well. Place coated slices on a wire rack and let rest 5 minutes to help coating adhere. Repeat until all slices are coated.

Heat oil

In a large skillet (preferably cast-iron) add vegetable oil and butter (if using) and heat over medium-high until shimmering and a small breadcrumb sizzles and browns in about 160–175°C (320–350°F). If you don't have a thermometer, test a small piece of coating—there should be a steady sizzle but not smoking.

Fry in batches

Fry tomato slices in a single layer, 2–3 minutes per side, until golden brown and crisp. Avoid overcrowding; cook in 2–3 batches depending on pan size. Use tongs or a spatula to flip carefully. Adjust heat as necessary to maintain steady sizzling but not burning.

Drain and keep warm

Transfer fried tomatoes to a wire rack set over a rimmed baking sheet (or paper towels) to drain. Keep warm in a 200°F (95°C) oven while you finish remaining batches, if desired. Reheat briefly in the skillet for 30–60 seconds before serving if needed to re-crisp.

Combine the mayonnaise, Dijon mustard, whole-grain mustard, lemon juice, horseradish, chopped capers, chopped cornichons (or pickles), minced shallot, hot sauce, smoked paprika, Worcestershire sauce, chopped parsley, 1/4 tsp kosher salt and 1/4 tsp black pepper in a small bowl. Stir until smooth and taste; adjust salt, pepper, lemon or hot sauce to preference. Cover and chill at least 15 minutes to let flavors meld (can be made up to 24 hours ahead).

Arrange fried green tomato slices on a platter or individual plates. Spoon or pipe remoulade alongside or dot spoonfuls onto each slice. Garnish with chopped parsley or chives and serve with lemon wedges for squeezing. Serve immediately while tomatoes are hot and crisp.