Southern Fried Green Tomatoes with Tangy Remoulade
Have you ever dreamed of recreating the Whistle Stop Cafe fried green tomatoes recipe? These tart, crispy cornmeal-crusted tomatoes served with a creamy, zesty remoulade are the ultimate Southern side and a year-round favorite in my kitchen.
Print
Pin
Servings: 8
Equipment
- chef's knife
- dry measuring cups
- liquid measuring cup
- measuring spoons
- cast-iron skillet
- candy thermometer
- spider or metal tongs
- 3 shallow bowls or containers
- wire racks
- rimmed baking sheet
Ingredients
- 3 large green tomatoes, sliced (about 1¾ pounds)
- 1 teaspoon kosher salt (plus more for sprinkling at the end)
- 1 cup all-purpose flour
- 1 tablespoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon freshly ground black pepper
- 1 cup whole buttermilk
- 1½ cups plain cornmeal
- Remoulade Sauce
- Vegetable oil for frying
Instructions
- Arrange the tomato slices in a single layer on several sheets of paper towels. Salt both sides of the tomatoes and let stand for 10 minutes. Blot the tomatoes dry after 10 minutes.
- Make the remoulade sauce. Cover and refrigerate until ready to serve.
- Make a dredging station. Stir together the flour, garlic powder, paprika, and pepper in a shallow dish. Place the buttermilk in a shallow bowl and the cornmeal in a separate shallow bowl.
- Dredge the tomatoes in the flour, followed by the buttermilk, and then in cornmeal and gently shake off the excess. Place the dipped slices in a single layer on a wire rack.
- Pour the oil to a depth of 1 inch in a deep cast-iron skillet. Heat the oil to 350°F. Cook the tomatoes, in batches, 2 minutes on each side or until golden brown and crispy. Remove to a wire rack to cool. Sprinkle the tomatoes with salt while hot.
- Remove the tomatoes to a platter and serve hot with the remoulade.
Video
Notes
- Slice the tomatoes evenly to ensure they cook at the same rate. I like to use a serrated knife and cut them to about a ¼- to ⅓-inch thickness.
- Let the salted tomatoes stand at least 10 minutes before dredging to dry out the moisture. They'll cook up crispier.
- Use a candy thermometer to keep the oil at 350°F for consistent crisping.
- Fry the tomatoes in batches to avoid overcrowding and temperature drops in the oil.
- Drain the tomatoes on a wire rack instead of paper towels to preserve that crispy crunch.