Fried Green Tomatoes Recipe

Wash the green tomatoes and pat dry. Slice into 1/4- to 1/2-inch thick rounds. Discard the stem ends. Aim for uniform thickness for even cooking.

Place the tomato slices in a single layer on a paper towel-lined tray and lightly season both sides with 1/2 teaspoon of the salt. Let sit 10 minutes to draw out a little moisture, then blot excess liquid with paper towels.

Set up three shallow bowls or rimmed plates: bowl 1 for flour, bowl 2 for egg-buttermilk mixture, bowl 3 for cornmeal-breadcrumb mix.

In bowl 1 combine the 3 tablespoons of all-purpose flour with 1/4 teaspoon of the salt and a light grind of black pepper. This light dusting helps the wet coating adhere.

In bowl 2 whisk together the 2 large eggs and 1 cup buttermilk until smooth.

In bowl 3 combine 1 cup fine cornmeal, 1 cup breadcrumbs (or panko), 1 3/4 teaspoons salt (remaining salt), 1 teaspoon black pepper, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, and 1 teaspoon cayenne (optional). Mix thoroughly so spices are evenly distributed.

Working with one tomato slice at a time, dredge first in the flour (shake off excess), then dip into the egg-buttermilk, letting excess drip back into the bowl, then press both sides into the cornmeal-breadcrumb mixture so a good, even coating forms. Set coated slices on a wire rack and let rest 5 minutes to set the crust; this helps it adhere during frying.

Pour about 1/2 to 1 cup of neutral oil into a 10- to 12-inch skillet (enough to come about 1/4 to 1/3 inch up the side) and heat over medium-high heat. Use a thermometer if available; target oil temperature is 350°F (175°C). If you don't have a thermometer, a small breadcrumb should sizzle and float gently when dropped in.

Working in batches (do not overcrowd the pan), carefully add coated tomato slices to the hot oil. Fry 2–3 minutes per side, or until golden brown and crisp. Adjust heat as needed to maintain temperature — lower if browning too quickly, raise if oil is not bubbling.

Use tongs or a slotted spatula to transfer finished slices to a paper towel-lined baking sheet or wire rack to drain. Keep finished batches warm in a 200°F (95°C) oven if making multiple batches.

When all slices are fried, sprinkle with finishing salt to taste and garnish with chopped parsley if using. Serve immediately with lemon wedges and remoulade or spicy mayo on the side for dipping.

Leftovers can be kept loosely covered in the refrigerator for up to 2 days; reheat in a 350°F (175°C) oven or an air fryer for 5–8 minutes to re-crisp.