Fried Green Tomatoes Recipe

Make the remoulade

In a medium bowl combine mayonnaise, mustard, lemon juice, prepared horseradish, Worcestershire sauce, hot sauce, paprika, Cajun seasoning, minced garlic, minced shallot, chopped capers (if using), chopped parsley, salt, and black pepper. Whisk until smooth and well combined. Taste and adjust hot sauce, lemon, or salt to preference. Cover and refrigerate for at least 30 minutes to allow flavors to meld (can be made up to 24 hours ahead).

Prepare tomatoes

Slice the green tomatoes into 1/4 to 1/3-inch thick rounds. Lay slices on a single layer on a tray and sprinkle both sides lightly with kosher salt and 1/4 tsp black pepper. Let sit 10 minutes, then pat dry with paper towels to remove excess moisture.

Set up dredging stations

Place the all-purpose flour in a shallow plate and season with 1/2 tsp salt, 1/4 tsp black pepper, smoked paprika, garlic powder, and cayenne; whisk to combine. In a second shallow bowl whisk the eggs with the buttermilk until smooth. In a third shallow dish combine the cornmeal, panko (if using), and a pinch of salt; mix well.

Dredge tomatoes

Working with a few slices at a time, lightly coat each tomato slice in the seasoned flour, shaking off excess. Dip into the egg-buttermilk mixture, letting excess drip off, then press into the cornmeal mixture to coat completely. Transfer to a wire rack while you heat the oil. If coating ahead, place coated slices on a tray in a single layer and chill briefly to set the crust.

Heat oil

Pour vegetable oil into a large skillet or Dutch oven to a depth of about 1/2 inch (about 1 to 2 cups depending on pan size). Heat over medium-high heat until the oil reaches 350°F (175°C) or until a small pinch of cornmeal sizzles and browns within 10–15 seconds.

Fry tomatoes

Carefully add 3–4 coated tomato slices (do not overcrowd) to the hot oil. Fry 2 to 3 minutes per side, or until golden brown and crisp. Use a slotted spatula to flip gently. Transfer cooked slices to a paper towel–lined plate to drain. Repeat in batches, adjusting heat to maintain 325–350°F (moderate) so crust cooks through without burning.

Finish and keep warm

If serving warm for a group, keep finished tomatoes in a single layer on a baking sheet in a 200°F (95°C) oven while you finish remaining batches. This keeps them crisp.

Arrange fried green tomato slices on a platter. Spoon or pipe Cajun remoulade alongside or on top of slices. Garnish with fresh parsley and lemon wedges. Serve immediately while hot and crisp.