Fried Green Tomatoes Recipe

Prepare tomatoes

Wash the green tomatoes and pat dry. Trim the stem ends and slice into 1/3-inch (about 8 mm) thick rounds. You should get roughly 12–16 slices from 4 medium tomatoes. Arrange slices on a single layer on a plate and sprinkle both sides lightly with 1 tsp salt and 1 tsp black pepper; let rest 10 minutes to draw out excess moisture, then pat dry again with paper towels.

Set up dredging station

Place the 3 tbs all-purpose flour in a shallow bowl or plate. In a second shallow bowl, whisk together the 2 large eggs and 3 tbs milk until smooth. In a third shallow bowl or pie plate, combine 1 cup cornmeal, 1 tbs fine cornmeal (if using), 1/2 tsp garlic powder, 1/2 tsp paprika, 1/8 tsp cayenne, and a pinch of salt and pepper. Mix thoroughly so the spices are evenly distributed.

Working in batches of 3–4 slices, dredge each tomato slice first in the flour, shaking off excess, then dip into the egg wash, letting excess drip back into the bowl, and finally press into the cornmeal mixture on both sides so it forms an even coating. Place coated slices on a wire rack set over a baking sheet to rest for 5 minutes — this helps the coating adhere and prevents sogginess during frying.

Heat oil

In a heavy skillet (cast-iron preferred) set over medium heat, add 1 cup vegetable or peanut oil. Heat until the oil reaches 350°F (175°C) or until a pinch of cornmeal sizzles gently and browns in about 10–20 seconds. If you don't use a thermometer, maintain medium heat so the oil is hot but not smoking.

Add the coated tomato slices in a single layer without crowding (cook in batches). Fry 2–3 minutes per side until golden brown and crisp. Use tongs or a slotted spatula to flip carefully. If the coating browns too quickly before the center warms through, lower the heat slightly. Aim for an internal tomato warmth but still slightly firm.

When each batch is done, transfer the fried tomatoes to a wire rack set over a baking sheet or to paper towels briefly to drain. For extra flavor, immediately dot each batch with a little of the 1 tbs unsalted butter if using, so it melts over the hot crust. Keep finished batches warm in a 200°F (95°C) oven while you finish frying remaining slices.

Sprinkle chopped fresh parsley over the finished tomatoes and serve with lemon wedges.

Make sauce

While tomatoes rest or before frying, combine 1/2 cup mayonnaise, 1 tsp Dijon mustard, 1 tsp chopped capers, 1 tsp sweet pickle relish, 1/2 tsp hot sauce, 1 tsp lemon juice, 1/4 tsp salt, and 1/8 tsp black pepper in a small bowl. Whisk until smooth and adjust seasoning to taste. Chill while you cook the tomatoes to let flavors meld.

Serve the fried green tomatoes immediately with the remoulade on the side for dipping, and garnish with lemon wedges and parsley.