The Chef

Restaurants

Meals

Drinks

Restaurants›Tubby's Tank House Thunderbolt›Fried Green Tomatoes Recipe

Fried Green Tomatoes Recipe

Name: Tubby's Tank House Thunderbolts FRIED GREEN TOMATOES Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Southern
Ingredients: 4 medium green tomatoes; 1 cups all-purpose flour; 1 cups cornmeal (fine or medium grind); 0.5 cups panko breadcrumbs (optional for extra crunch); 1 tsp salt; 0.75 tsp black pepper; 0.5 tsp paprika; 0.25 tsp garlic powder; 2 large eggs; 0.5 cups buttermilk; 1 cups vegetable oil (or peanut/canola) for frying; 0.5 to taste fresh lemon (optional, for finishing); 0.5 cups mayonnaise; 2 tbs ketchup; 1 tsp Creole or Dijon mustard; 1 tsp hot sauce (such as Tabasco); 0.5 tsp Worcestershire sauce; 1 tsp apple cider vinegar; 0.5 tsp brown sugar (or honey); 0.25 tsp smoked paprika; 0.5 tsp garlic, minced; 0.125 tsp salt; 0.125 tsp black pepper

Inspired by Tubby's Tank House Thunderbolt

Time45m

Serves4

Fresh slices of green tomatoes lightly fried and served with our signature Fiddler's dipping sauce.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Fried Green Tomatoes

4 medium green tomatoes

1 cups 00 bread flour

1 cups cornmeal (fine or medium grind)

1/2 cups panko breadcrumbs (optional for extra crunch)

1 tsp Celtic sea salt

3/4 tsp black pepper

1/2 tsp Watkins paprika

1/4 tsp Watkins garlic powder

2 large Eggs

1/2 cups Buttermilk

1 cups vegetable oil (or peanut/canola) for frying

1/2 to taste fresh lemon (optional, for finishing)

Fiddler's Dipping Sauce

1/2 cups Mayonnaise

2 tbs Ketchup

1 tsp Creole or Dijon mustard

1 tsp hot sauce (such as Tabasco)

1/2 tsp Original Worcestershire Sauce

1 tsp Apple cider vinegar

1/2 tsp brown sugar (or honey)

1/4 tsp Smoked paprika

1/2 tsp Garlic, minced

1/8 tsp Celtic sea salt

1/8 tsp black pepper

Method

Fiddler's Dipping Sauce

In a small bowl combine mayonnaise, ketchup, Creole or Dijon mustard, hot sauce, Worcestershire sauce, apple cider vinegar, brown sugar, smoked paprika, minced garlic, salt and black pepper.

Whisk until smooth and taste; adjust seasoning (more hot sauce for heat, more vinegar for tang, or a pinch more sugar to balance).

Cover and refrigerate at least 30 minutes to allow flavors to meld. Bring to room temperature before serving if chilled longer.

Fried Green Tomatoes

Prepare Tomatoes

Rinse and dry the green tomatoes. Slice them into 1/3- to 1/2-inch thick rounds. Discard the stem ends and any slices that are too thin or bruised.

Set up Breading Stations

Place the flour in a shallow bowl and season with 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp paprika, and 1/8 tsp garlic powder; mix. In a second bowl whisk together the eggs and buttermilk until smooth. In a third shallow bowl combine cornmeal, panko (if using), remaining 1/2 tsp salt, 1/2 tsp black pepper, 1/4 tsp paprika, and 1/8 tsp garlic powder; stir to combine.

Coat Tomatoes

Working one at a time, dredge a tomato slice in the seasoned flour, shaking off excess. Dip into the egg-buttermilk mixture, letting excess drip back into the bowl, then press into the cornmeal mixture until well coated. For an extra-thick crust double-dip by repeating the egg and cornmeal steps. Place coated slices on a wire rack while you finish breading to keep them from getting soggy.

Heat Oil

Pour about 1/2 to 3/4 inch of vegetable oil into a large heavy skillet (cast iron preferred) — roughly 3/4 to 1 cup depending on skillet size. Heat over medium-high until the oil reaches 350°F (175°C) or a breadcrumb dropped in sizzles and browns in about 30 seconds. Maintain a steady temperature; adjust heat as needed so the coating browns without burning before the tomato warms through.

Fry

Fry the coated tomato slices in batches (avoid crowding) for 2 to 3 minutes per side, turning gently with tongs or a spatula, until golden brown and crisp. If using thicker slices, fry toward the longer end of the time range. Transfer cooked slices to a paper-towel–lined plate or wire rack and lightly salt immediately to taste.

Finish and Serve

If desired, squeeze a little fresh lemon over the fried tomatoes for brightness. Arrange warm fried green tomatoes on a platter and serve with the chilled Fiddler's dipping sauce on the side.

Leftovers may be kept in a single layer on a wire rack in a low oven (200°F / 95°C) for up to 30 minutes to stay crisp; they are best eaten the day of preparation.