Fried Green Tomatoes Recipe

Slice and season

Wash tomatoes and pat dry. Cut each tomato into 1/2-inch thick slices (about 3–4 slices per medium tomato). Arrange on a tray and lightly sprinkle both sides with 1 tsp salt and 1 tsp black pepper; let sit 10 minutes to draw out excess moisture. Pat slices dry with paper towels and toss gently with 1 tablespoon lemon juice to brighten flavor.

Prepare dry mix

In a wide shallow dish combine 1 cup flour, 1 cup cornmeal, 1/2 cup breadcrumbs (if using), 1 tsp garlic powder, 1 tsp smoked paprika, 1/4 tsp cayenne, 1/2 tsp salt and 1/2 tsp black pepper. Whisk to evenly distribute spices.

Prepare wet mix

In a separate bowl whisk together 2 eggs, 1/2 cup buttermilk and 1 tsp hot sauce (optional) until smooth.

Set up breading station

Place flour (about 1/2 cup reserved) in a separate shallow plate or use the flour already in the dry mix for the first dredge. You will dredge each tomato slice in flour, then egg wash, then the cornmeal mixture. This triple-step helps the coating adhere and stay crisp.

Heat oil

Pour 2 cups vegetable oil into a wide skillet (cast-iron preferred) so oil depth is about 1/4–1/2 inch. Heat over medium-high until oil reaches 350°F (175°C) or a pinch of dry breadcrumbs sizzles immediately when dropped in.

Bread the tomatoes

Working in batches (do not overcrowd), dredge each tomato slice first in a little flour to coat, shake off excess, then dip into the egg-buttermilk mixture, allowing excess to drip off, then press into the cornmeal mixture to coat both sides. Place breaded slices on a wire rack while oil heats.

Fry until golden

Fry slices 2–3 minutes per side, adjusting heat as needed so coating browns evenly without burning. Use tongs to turn gently. Fry in batches and transfer cooked slices to a paper-towel-lined baking sheet or wire rack set over a baking sheet to drain. Keep finished slices warm in a 200°F (95°C) oven while frying remaining batches.

Crisp finish (optional)

If any slices are slightly soft after frying, return them to the pan for 30–60 seconds per side to re-crisp, or place under a hot broiler for 1 minute while watching closely.

Make sauce

In a small bowl combine 3/4 cup mayonnaise, 1 tsp Dijon, 1 tsp Creole mustard, 1 tbsp lemon juice, 2 tbsp sweet pickle relish, 1 tsp chopped capers, 1/2 tsp hot sauce, 1/2 tsp smoked paprika, 1 tsp minced garlic, 1/2 tsp Worcestershire sauce, 1/4 tsp salt and 1/4 tsp black pepper. Whisk until smooth. Taste and adjust acidity or heat as desired. Chill at least 10 minutes for flavors to meld.

Assemble

Arrange fried green tomato slices on a platter. Spoon or drizzle remoulade on the side or lightly over the tomatoes. Sprinkle 3/4 cup crumbled feta evenly over the hot tomatoes (the warmth will soften but not melt the cheese) and scatter 2 tbsp chopped parsley. Serve immediately with lemon wedges for squeezing.

Storage & Reheat

Leftover fried tomatoes (without sauce) keep 1–2 days refrigerated. Re-crisp in a 400°F (205°C) oven for 6–8 minutes. Store remoulade separately up to 3 days refrigerated.