Fried Green Tomatoes Remoulade (Printable Version)
Golden, crispy green tomatoes with a zesty, creamy remoulade. A classic Southern appetizer or side, bursting with flavor.
# Ingredient List:
→ For the Fried Green Tomatoes
01 - 3 large green tomatoes, sliced 1/2-inch thick
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon freshly ground black pepper
04 - 1 cup all-purpose flour
05 - 2 large eggs
06 - 1/4 cup whole milk
07 - 1 cup cornmeal
08 - 1/2 cup breadcrumbs (preferably panko)
09 - 1/2 teaspoon garlic powder
10 - 1/2 teaspoon paprika
11 - Vegetable oil, for frying
→ For the Remoulade Sauce
12 - 1/2 cup mayonnaise
13 - 1 tablespoon Dijon mustard
14 - 1 tablespoon whole grain mustard
15 - 1 tablespoon prepared horseradish
16 - 1 tablespoon lemon juice
17 - 1 teaspoon hot sauce
18 - 1 teaspoon capers, finely chopped
19 - 1 tablespoon parsley, finely chopped
20 - 1 teaspoon smoked paprika
21 - 1 small garlic clove, finely minced
22 - Salt and pepper, to taste
# Step-by-Step Instructions:
01 - Lay the green tomato slices on a wire rack or paper towels. Sprinkle both sides with 1 teaspoon of salt and let sit for 10 minutes to draw out excess moisture. Pat dry with paper towels.
02 - Prepare a breading station: Place 1 cup all-purpose flour in one shallow bowl. In a second bowl, whisk 2 large eggs and 1/4 cup whole milk together. In a third bowl, combine 1 cup cornmeal, 1/2 cup breadcrumbs (preferably panko), 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, and 1/2 teaspoon freshly ground black pepper.
03 - Dip each tomato slice first in the flour, ensuring full coverage. Then, dip in the egg mixture, allowing excess to drip off. Finally, coat thoroughly in the cornmeal mixture, pressing gently to adhere the coating.
04 - In a large skillet, pour vegetable oil to a depth of 1/2 inch (approximately 1 to 2 cups, depending on skillet size) and heat over medium heat until it reaches approximately 350°F (175°C) and shimmers slightly.
05 - Fry the tomato slices in batches to avoid overcrowding the pan. Cook each side for 2–3 minutes, or until golden brown and crisp. Transfer the fried tomatoes to a paper towel-lined plate to drain any excess oil.
06 - For the remoulade sauce, whisk together 1/2 cup mayonnaise, 1 tablespoon Dijon mustard, 1 tablespoon whole grain mustard, 1 tablespoon prepared horseradish, 1 tablespoon lemon juice, 1 teaspoon hot sauce, 1 teaspoon finely chopped capers, 1 tablespoon finely chopped parsley, 1 teaspoon smoked paprika, and 1 small finely minced garlic clove in a small bowl until smooth. Taste and adjust seasoning with salt and pepper as needed.
07 - Serve the fried green tomatoes hot, accompanied by the remoulade sauce on the side for dipping.
# Tips from hearthlykitchen:
01 -
- This dish is pure comfort food that tastes like a sunny summer day, even in the middle of winter.
- The zesty remoulade elevates the simple fried tomatoes into something truly extraordinary, and it's so much better than anything store-bought.
02 -
- Don't skip the initial salting step for the tomatoes; it's the secret to truly crispy, non-soggy results.
- Using a mix of cornmeal and panko breadcrumbs gives you the best of both worlds: classic texture and extra airy crunch.
03 -
- Always use firm, distinctly green tomatoes; ripened ones will become mushy when fried.
- Don't overcrowd the pan when frying; it drops the oil temperature and leads to soggy tomatoes instead of crispy ones.