Fried Green Tomatoes Recipe

Slice and dry

Trim the stem ends from the green tomatoes and slice them into 1/3 to 1/2-inch thick rounds. Yield should be about 12–16 slices from 4 medium tomatoes. Pat slices dry thoroughly with paper towels to remove surface moisture.

Season both sides of tomato slices lightly with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Let sit 10 minutes while you prepare the breading station — this helps draw out a little moisture and seasons the interior.

Set up three shallow dishes

Place the flour in the first shallow dish. In a second shallow dish or bowl, whisk together the 2 eggs, 1/4 cup milk (or buttermilk), 1 tsp hot sauce and 1/2 tsp Worcestershire sauce until smooth (this is the wet wash). In a third shallow dish, combine 1 cup all-purpose flour? Correction: Combine 1 cup flour already in first dish — instead, mix the dry coating in the third dish: 3 tbs cornmeal, 1 tbs breadcrumbs (if using), 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/4 tsp cayenne, 1/2 tsp coarse salt, and 1/2 tsp black pepper. Stir to blend uniformly.

Working one slice at a time, dredge each tomato slice first in the flour (first dish), shaking off excess; then dip into the egg wash, allowing excess to drip; finally press both sides into the seasoned cornmeal mixture so a good even coat adheres. Place coated slices on a baking sheet or plate in a single layer. For an extra-crisp double coat, repeat the egg wash and cornmeal step once more.

Heat the oil

Pour about 1 cup oil into a heavy skillet (cast-iron preferred) to reach roughly 1/4-inch to 1/3-inch depth. Heat over medium-high until the oil reaches 350°F (175°C) or until a small pinch of the cornmeal sizzles immediately but doesn't smoke. If you don't have a thermometer, test with one coated breadcrumb — it should sizzle and brown in ~30–45 seconds.

Add 1 tablespoon butter to the oil if using, swirling to melt (this adds flavor but is optional). Fry the tomato slices in batches — do not overcrowd the pan. Cook 2–3 minutes per side, until golden brown and crisp. Use tongs or a slotted spatula to flip carefully. Adjust heat as needed to maintain an even 325–350°F surface temperature; lower heat if coating browns too quickly before heating through.

Transfer fried slices to a rack set over a baking sheet or to paper towels to drain. Lightly salt immediately with a sprinkle of coarse salt if desired. Keep finished batches warm in a 200°F (95°C) oven while you fry remaining slices.

When all slices are fried, arrange on a platter. Sprinkle chopped parsley over the top if using. Serve hot with lemon wedges and ranch or remoulade sauce on the side for dipping. Fried green tomatoes are best eaten within 20–30 minutes when crisp.

Leftovers can be reheated on a baking sheet in a 375°F oven for 8–10 minutes to re-crisp, but texture will be best fresh.