Fried Green Tomatoes Recipe

Make the remoulade

In a medium bowl combine 1/2 cup mayonnaise, 1 tsp Dijon mustard, 1 tsp Creole or whole-grain mustard, 1 tbsp lemon juice, 1/2 tsp hot sauce, and 1/2 tsp Worcestershire sauce. Stir to combine.

Add 1 tbsp chopped capers, 1 tbsp finely chopped cornichon or dill pickle, and 1 tbsp minced shallot. Mix thoroughly so the ingredients are evenly distributed.

Season with 1/4 tsp paprika, 1/8 tsp cayenne (optional), 1/4 tsp salt, and 1/4 tsp freshly ground black pepper. Taste and adjust acidity or heat — add a little more lemon or hot sauce if desired.

Cover and refrigerate at least 20 minutes (or up to several hours) to let flavors meld. Bring to near serving temperature (chilled) when ready to serve.

Prepare tomatoes

Wash and dry the tomatoes. Slice into 1/3- to 1/2-inch thick rounds. Remove any core or seeds that are loose; pat slices dry with paper towels. You should get about 12–16 slices from 4 medium tomatoes.

Set up dredging station

In one shallow bowl place 1 cup all-purpose flour seasoned with 1/2 tsp of the kosher salt and 1/2 tsp black pepper. In a second shallow bowl whisk together 2 large eggs and 1/2 cup whole milk or buttermilk. In a third shallow bowl combine 1 cup fine yellow cornmeal, the remaining 1/2 tsp kosher salt, 1/2 tsp freshly ground black pepper, and 1/2 tsp smoked paprika. Stir to break up any clumps.

Dredge tomatoes

Working one slice at a time, coat a tomato slice in the seasoned flour, shake off excess, dip into the egg-milk mixture letting excess drip off, then press into the cornmeal mixture so it’s evenly coated. Place on a wire rack and repeat with remaining slices. For an extra-crisp double coating, repeat the egg and cornmeal step once more. Let coated slices rest on the rack for 5–10 minutes to help the coating adhere.

Heat oil and fry

In a heavy skillet (cast-iron preferred) heat about 1 cup vegetable oil over medium heat until it reaches 350°F (175°C) or until a pinch of cornmeal sizzles when dropped in. If desired, add 1 tbsp unsalted butter to the oil for flavor and allow it to foam and brown slightly.

Fry the tomato slices in batches without crowding the pan, 2–3 minutes per side, until golden brown and crisp. Use tongs to flip carefully. Adjust heat as needed to maintain an oil temperature around 325–350°F so the coating browns without burning and the tomato heats through.

Transfer fried tomatoes to a paper-towel-lined tray or on a wire rack over a baking sheet to drain. Season lightly with a pinch of salt while hot. Keep warm in a 200°F (95°C) oven for a few minutes if frying remaining batches.

Serve

Arrange fried green tomatoes on a platter, garnish with chopped fresh parsley. Serve immediately with remoulade on the side for dipping.