Description
A quick and easy Southern classic featuring firm green tomatoes dredged in a seasoned cornmeal crust and fried to golden perfection, served with a spicy, tangy Cajun remoulade.
Ingredients
Scale
- 2 large firm green tomatoes, sliced into ¼-inch rounds
- ½ cup all-purpose flour
- 1 cup buttermilk
- ½ cup medium-grind cornmeal
- 3 teaspoons Cajun seasoning (divided)
- Salt (to taste)
- Vegetable, canola, or peanut oil (for frying)
- ½ cup full-fat mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon hot sauce (e.g., Frank’s RedHot)
- 2 tablespoons chopped pickles
- 1 clove garlic, minced
- 1 teaspoon lemon juice
- 1 tablespoon fresh parsley, chopped
Instructions
- Wash and slice green tomatoes into ¼-inch rounds. Pat them completely dry with paper towels to ensure the coating sticks.
- Set up a dredging station with three shallow bowls: one with flour mixed with ½ tsp salt, one with buttermilk, and one with cornmeal mixed with 2 tsp Cajun seasoning and ½ tsp salt.
- In a small bowl, whisk together mayonnaise, Dijon mustard, hot sauce, 1 tsp Cajun seasoning, minced garlic, lemon juice, chopped pickles, and parsley to make the remoulade. Set aside.
- Dredge each tomato slice in the flour mixture, shaking off excess. Dip into the buttermilk, letting excess drip off. Press firmly into the cornmeal mixture to coat both sides.
- Heat about ¼ inch of oil in a cast iron skillet over medium-high heat until a pinch of cornmeal sizzles immediately.
- Fry tomato slices in batches for 2-3 minutes per side until deep golden brown and crisp. Do not overcrowd the pan.
- Transfer fried tomatoes to a wire rack or paper towels to drain. Sprinkle lightly with flaky salt while hot.
- Serve immediately with the Cajun remoulade for dipping or drizzling.
Notes
Ensure tomatoes are rock-hard and uniformly green to prevent mushiness. Pat slices very dry before dredging to prevent oil splatter and coating loss. The remoulade tastes better if made ahead of time. For a vegan version, swap buttermilk for soy milk with lemon juice and use vegan mayo. For a baked version, spray with oil and bake at 400°F for 15-20 minutes.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Cuisine: Southern
Nutrition
- Serving Size: 3 slices with 2 tbsp
- Calories: 320
- Sodium: 450
- Fat: 22
- Saturated Fat: 3
- Carbohydrates: 24
- Fiber: 3
- Protein: 6
Keywords: fried green tomatoes, cajun remoulade, southern recipes, quick dinner, crispy tomatoes, weeknight meals, easy recipes