Fried Green Tomatoes Recipe

Prepare tomatoes

Wash and dry the green tomatoes. Trim ends and slice into 1/4- to 1/2-inch thick rounds. You should get about 16–20 slices from 4 medium tomatoes depending on thickness. Pat slices dry with paper towels to remove surface moisture.

Set up dredging stations

In one shallow bowl or plate, place the all-purpose flour. Season the flour with 1/2 teaspoon salt and 1/4 teaspoon black pepper and mix. In a second bowl, whisk the eggs with the buttermilk and the tablespoon of milk (if needed) until smooth. In a third shallow bowl, combine the cornmeal, optional fine cornmeal, remaining 1 teaspoon salt, 1/2 teaspoon black pepper, paprika, garlic powder, and cayenne pepper; stir to distribute evenly.

Dredge slices

Working in batches to avoid crowding, dredge each tomato slice first in the seasoned flour, shaking off excess; then dip into the egg-buttermilk wash, letting excess drip back into the bowl; then press both sides into the cornmeal mixture so it adheres well. Place coated slices on a wire rack set over a baking sheet (or a plate). If coating seems loose, repeat egg wash and cornmeal step for a thicker crust.

Heat oil

Pour about 1/2 to 1 cup oil into a heavy skillet (cast-iron recommended) — enough to come about 1/4 to 1/3 inch up the side. Heat over medium-high until oil reaches 350°F (175°C) or until a small pinch of cornmeal sizzles immediately when dropped in. If you do not have a thermometer, maintain a steady medium-high heat; oil should shimmer but not smoke.

Fry tomatoes

Add coated tomato slices to the hot oil in a single layer without crowding (work in batches). Fry for about 2–3 minutes per side, until golden brown and crisp. Use tongs or a slotted spatula to flip carefully. Adjust heat as needed: if browning too quickly lower the heat slightly.

Drain and finish

Transfer fried slices to a paper towel-lined plate or a wire rack and immediately season lightly with a pinch of salt. If using butter, add butter to the pan between batches and tilt pan to let it melt into the oil for a richer flavor, or brush melted butter onto finished slices. Keep finished batches warm in a 200°F (95°C) oven while you fry the rest.

Serve

Arrange fried green tomatoes on a serving platter, garnish with chopped parsley and lemon wedges. Serve hot with the optional remoulade or your favorite dipping sauce.

While tomatoes are frying, whisk together mayonnaise, Dijon mustard, hot sauce, chopped capers, lemon juice, paprika, salt, and pepper in a small bowl until smooth. Taste and adjust seasoning. Chill briefly if desired. Serve alongside the fried green tomatoes for dipping.