Fried Green Tomatoes with Remoulade Sauce
Crispy, golden, and bursting with flavor, these Fried Green Tomatoes with Remoulade Sauce are a Southern classic you won’t want to miss. Featuring firm, tangy green tomatoes coated in a perfectly seasoned cornmeal and breadcrumb crust, this recipe creates a satisfyingly crunchy bite that’s fried to perfection. The real star, however, is the homemade remoulade sauce—a zesty blend of creamy mayonnaise, Dijon mustard, pickle relish, hot sauce, garlic powder, and a dash of fresh lemon juice—that adds a bold, tangy kick to every bite. Ready in just 35 minutes, this delightful appetizer or side dish is perfect for entertaining or spicing up your weeknight dinner. Serve these irresistible fried green tomatoes fresh from the skillet with a generous dollop of remoulade sauce, and watch them disappear!
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Recipe Information
Ingredients
- 4 medium green tomatoes
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup all-purpose flour
- 1 cup buttermilk
- 1 cup cornmeal
- 1 cup breadcrumbs
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 2 cups vegetable oil
- 0.5 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons pickle relish
- 1 teaspoon hot sauce
- 1 teaspoon garlic powder
- 1 teaspoon lemon juice
Instructions
Slice the green tomatoes into 1/4-inch thick rounds and season both sides with salt and pepper. Set aside to let moisture draw out for about 5 minutes.
Set up a breading station with three shallow containers. In the first container, add the flour. In the second, pour the buttermilk. In the third, mix the cornmeal, breadcrumbs, paprika, and cayenne pepper.
Pat the tomato slices dry with paper towels to remove excess moisture.
Dredge each tomato slice in flour, shaking off any excess, then dip in the buttermilk, and finally coat it with the cornmeal-breadcrumb mixture, pressing gently to ensure an even coating.
Heat vegetable oil in a large skillet over medium heat until it reaches 350°F (175°C). Test by dropping in a small bit of breading—if it sizzles immediately, the oil is ready.
Fry the tomato slices in batches to avoid overcrowding the pan, cooking each side for 2-3 minutes or until golden brown and crispy. Transfer to a paper towel-lined plate to drain.
In a small bowl, make the remoulade sauce by combining mayonnaise, Dijon mustard, pickle relish, hot sauce, garlic powder, and lemon juice. Mix well and adjust seasoning to taste.
Serve the fried green tomatoes warm with the remoulade sauce on the side for dipping.
Nutrition Facts
Calories |
6428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 534.8 g | 686% | |
| Saturated Fat | 74.7 g | 374% | |
| Polyunsaturated Fat | 269.3 g | ||
| Cholesterol | 144 mg | 48% | |
| Sodium | 5721 mg | 249% | |
| Total Carbohydrate | 410.1 g | 149% | |
| Dietary Fiber | 29.3 g | 105% | |
| Total Sugars | 49.4 g | ||
| Protein | 56.7 g | 113% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 441 mg | 34% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 1887 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
