Fried Green Tomatoes Recipe

Prepare tomatoes

Slice the green tomatoes into 1/2-inch thick rounds. Pat each slice dry with paper towels. Lightly season both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper; set on a wire rack for 10 minutes to draw out excess moisture.

Set up dredging station

Place the flour in a shallow bowl. In a second bowl whisk the eggs with the milk until combined. In a third bowl combine the cornmeal, panko, smoked paprika, cayenne, and a pinch of salt and pepper; mix well.

Dredge tomatoes

Working one at a time, coat each tomato slice in flour (shake off excess), dip into the egg wash, then press into the cornmeal–panko mixture until well coated on both sides. Place coated slices on a tray and let rest 5 minutes so coating adheres.

Heat oil

In a large skillet (cast-iron recommended) add oil and heat over medium–medium-high until shimmering and a small pinch of coating sizzles and browns in about 30 seconds (approx. 350°F). Reduce heat slightly if it begins to smoke.

Fry tomatoes in batches (do not overcrowd) 2–3 minutes per side, until golden brown and crisp. Use a thin spatula to flip gently. If coating browns too quickly before tomatoes are heated through, lower heat slightly.

Transfer fried slices to a paper-towel-lined rack or plate. If desired, dot with the optional 1 tbsp butter to glaze while hot. Keep warm in a 200°F oven while finishing remaining batches.

Pat shrimp dry with paper towels. Toss with 1 tsp olive oil, 1/4 tsp smoked salt, 1/4 tsp black pepper, and 1/2 tsp lemon juice.

Heat a small nonstick pan over medium-high heat. Add the shrimp and cook 1–2 minutes per side until just opaque and slightly caramelized. Remove from heat and let rest a minute. If you have a handheld smoker or smoking gun and wood chips (apple or hickory), briefly cold-smoke the cooked shrimp 30–60 seconds to accentuate smokiness (optional).

In a bowl combine 1/2 cup mayonnaise, 1 tsp Creole or Dijon mustard, 1 tsp whole grain mustard, 2 tbsp chopped pimentos, 1 tbsp finely minced shallot, 1 tbsp chopped cornichon, 1 tsp chopped capers, 1/2 tsp hot sauce, 1 tsp lemon juice, 1/2 tsp Worcestershire, 1/2 tsp smoked paprika, 1 tbsp chopped parsley, 1/4 tsp salt and 1/4 tsp black pepper.

Stir until smooth and taste; adjust seasoning (more lemon or hot sauce) as preferred. Refrigerate while you fry tomatoes to let flavors meld, at least 15 minutes.

Place a dollop (about 1–2 tbsp) of pimento remoulade in the center of each warm fried green tomato or spread a thin line on the serving plate.

Top each dressed tomato with 1–2 smoked shrimp. Garnish with microgreens or sliced scallions and a light sprinkle of smoked paprika or flaky sea salt. Serve immediately with lemon wedges on the side.

Serve suggestion: for a composed appetizer, arrange 3–4 tomatoes per plate; for a shared starter, stack the slices slightly overlapping on a platter and spoon remoulade and shrimp across the top.