Fried Green Tomatoes with Remoulade Sauce

Name: Fried Green Tomatoes with Remoulade Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Southern
Ingredients: 2 large green tomatoes; 1 cup self-rising flour; 1 cup yellow cornmeal mix; 1.5 tbsp Cajun seasoning; 1 cup buttermilk; 2 tbsp hot sauce; 1.5 cups vegetable oil, for frying; 1/2 cup mayonnaise; 1 tbsp mustard; 1 tsp hot sauce; 1 tsp smoked paprika; 1 tsp lemon juice; 1/8 tsp onion powder; a dash of cayenne pepper; 1 tbsp fresh parsley, finely chopped

Fried green tomatoes are firm, tart slices coated in seasoned cornmeal and fried until golden and crispy, then paired with a tangy homemade remoulade sauce. This classic Southern dish balances the acidic bite of unripe tomatoes with savory seasoning and a rich dipping sauce.

🌍Southern 🏷️Fried green tomatoes 🏷️American 🏷️Appetizer 🏷️Comfort food Remoulade sauce

🏷️

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TikTok

Total

20 min

Servings

4

Difficulty

Easy

Est. Cost

$28–$46

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

2 large green tomatoes
1 cup self-rising flour
1 cup yellow cornmeal mix
1.5 tbsp Cajun seasoning
1 cup buttermilk
2 tbsp hot sauce
1.5 cups vegetable oil, for frying
1/2 cup mayonnaise
1 tbsp mustard
1 tsp hot sauce
1 tsp smoked paprika
1 tsp lemon juice
1/8 tsp onion powder
a dash of cayenne pepper
1 tbsp fresh parsley, finely choppedoptional

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Instructions

1
Slice the green tomatoes into 1/2-inch thick rounds.
2
In a shallow bowl, whisk together the self-rising flour, yellow cornmeal mix, and Cajun seasoning to create the dry dredge.
3
In a second shallow bowl, whisk together the buttermilk and 2 tablespoons of hot sauce to create the wet dredge.
4
Dip each tomato slice first into the wet buttermilk mixture, ensuring it's fully coated.
5
Next, transfer the wet tomato slice to the dry flour mixture and coat it completely on all sides.
6
Place the coated tomato slices on a baking sheet and let them rest for a few minutes to help the coating set.
7
Pour about 1 inch of vegetable oil into a cast iron skillet and heat it to 350°F.
8
Carefully place the tomatoes into the hot oil, being careful not to overcrowd the pan.
9
Fry for a total of 4 minutes, flipping halfway through, until golden brown and crispy.
10
Remove the fried tomatoes from the skillet and place them on a paper towel-lined plate to drain excess oil.
11
To make the remoulade sauce, combine mayonnaise, mustard, 1 tsp hot sauce, smoked paprika, lemon juice, onion powder, and a dash of cayenne pepper in a small bowl. Garnish with finely chopped parsley.
12
Serve the hot fried green tomatoes with the remoulade sauce for dipping.

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Tips & Notes

Pro tips

Pat tomato slices dry thoroughly with paper towels before coating—excess moisture prevents the crust from crisping and causes oil splattering.
Set up a dredging station in order: buttermilk mixture, then a shallow dish with combined self-rising flour and cornmeal mix plus Cajun seasoning. Coat both sides and let sit 2–3 minutes for the coating to adhere before frying.
Fry in batches without crowding—tomatoes should not touch. Crowding drops oil temperature and causes steaming instead of frying, resulting in soggy centers.
Fry 2–3 minutes per side until the coating is deep golden brown and crispy. The tomato inside should be warm and just beginning to soften but still hold its shape.

Substitutions

Self-rising flour → all-purpose flour + 1 tsp baking powder + 1/4 tsp salt per cup (adjust seasoning accordingly)
Yellow cornmeal mix → polenta or stone-ground cornmeal (texture will be slightly coarser)
Buttermilk → whole milk mixed with 1 tbsp vinegar or lemon juice per cup (let sit 5 minutes)
Vegetable oil → peanut oil or canola oil (maintains flavor; avoid olive oil at high heat)

Storage & make-ahead

Store cooled fried green tomatoes in an airtight container in the refrigerator for up to 3 days; reheat on a wire rack at 350°F for 8–10 minutes to restore crispiness. Remoulade keeps refrigerated for up to 5 days.

Equipment

deep-fry thermometer · wire rack · shallow bowls or pie dishes for dredging · slotted spoon or spider strainer

Common Questions

Can I use ripe tomatoes instead of green tomatoes?

Green tomatoes are essential—they're firmer and more acidic. Ripe tomatoes release too much moisture and become mushy when fried. Use tomatoes that are fully mature in size but still hard and green.

How do I know when the oil is the right temperature?

Heat oil to 350°F (175°C). Test by dropping a small piece of coating into the oil—it should sizzle immediately and brown in 30–45 seconds. Too hot and the coating burns before the tomato cooks; too cool and they'll be greasy.

Can I make the remoulade sauce ahead?

Yes, remoulade keeps refrigerated in an airtight container for up to 5 days. Make it the day before for flavors to meld. Stir before serving if any separation occurs.

What's the difference between self-rising flour and regular flour?

Self-rising flour contains baking powder and salt, which helps the coating puff slightly and brown faster. Regular flour won't produce the same texture. Do not substitute without adjusting leavening.

How do I store leftover fried green tomatoes?

Refrigerate in an airtight container for up to 3 days. Reheat on a wire rack in a 350°F oven for 8–10 minutes to restore crispiness; avoid microwaving as it softens the coating.