Fried Green Tomatoes Recipe

Prepare tomatoes

Wash tomatoes and slice into 1/2-inch thick rounds (about 3–4 slices per tomato depending on size). Pat slices dry with paper towels. Season both sides lightly with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Set up breading station

Place the flour in a shallow dish. In a second shallow dish whisk eggs with buttermilk until smooth. In a third shallow dish combine cornmeal, panko, granulated garlic, smoked paprika, and cayenne; stir to combine.

Bread the tomato slices

Dredge each tomato slice first in flour (shake off excess), then dip into the egg-buttermilk mixture, letting excess drip back into the bowl, then press into the cornmeal-panko mixture so both sides are well coated. Place breaded slices on a wire rack and let rest 10 minutes to set the crust.

Fry the tomatoes

In a large skillet or cast-iron pan, add 1 cup neutral oil and 2 tbsp unsalted butter. Heat over medium-high until temperature reaches 350°F (175°C) or a pinch of cornmeal sizzles on contact. Fry tomatoes in batches (do not overcrowd) for 2–3 minutes per side until golden-brown and crisp. Transfer to a paper-towel-lined rack and keep warm in a 200°F (95°C) oven while finishing remaining slices.

While tomatoes rest, prepare the crab. In a small skillet melt 1 tbsp unsalted butter over medium heat. Add minced shallot and cook for 1–2 minutes until softened but not browned. Add lump crab meat and gently fold to warm through for 1–2 minutes—do not over-stir to keep lumps intact. Remove from heat and add 1 tbsp fresh lemon juice, 1 tbsp chopped chives, 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust seasoning. Keep warm.

Prepare a double-boiler: bring a pot of water to a gentle simmer and place a heatproof bowl (not touching the water) over it. In the bowl whisk together 3 egg yolks, 1 tbsp lemon juice, and 1 tsp cold water until slightly thickened and pale, about 1–2 minutes.

Very slowly drizzle the warm melted butter (6 tbsp) into the yolk mixture while whisking constantly to emulsify. Start drop by drop and increase to a thin stream as the sauce thickens. Continue whisking until the sauce is smooth and thickened, 2–3 minutes. Remove from heat and season with 1/4 tsp salt and 1/8 tsp cayenne or a few drops of hot sauce if desired. Keep warm over very low heat or in a thermos; if sauce becomes too thick, whisk in a few drops of warm water to loosen.

Arrange 3–4 warm fried green tomato slices on each plate. Top each stack with about 2 oz warmed lump crab meat, distributing evenly so each plate gets roughly 8 oz total divided among servings.

Generously drizzle Hollandaise sauce over the crab and tomatoes (about 2 tbsp per serving), or serve sauce on the side. Garnish with chopped parsley or extra chives and serve with lemon wedges for squeezing.

Serve immediately while hot and crisp. Leftover Hollandaise should be discarded; leftover crab and tomatoes can be refrigerated separately and eaten cold or gently reheated.