Fried Green Tomatoes (Southern, Extra Crispy)

What Makes This Recipe Work

A two-step flour and buttermilk dip gives the cornmeal something to grip, so the crust stays on through frying. Pan-frying in about half an inch of oil, rather than deep-frying, keeps the coating crisp without heavy greasiness.

Ingredients for Fried Green Tomatoes (Southern, Extra Crispy)

• 4 medium firm green tomatoes, sliced 1/4 inch thick
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 cup (120 g) all-purpose flour
• 2 large eggs
• 1 cup (240 ml) buttermilk
• 1 cup (140 g) fine yellow cornmeal
• 1/2 cup (60 g) panko breadcrumbs
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 cup (120 ml) neutral oil, for frying, plus more as needed
• For the remoulade: 3/4 cup (170 g) mayonnaise, 1 tbsp Dijon mustard, 1 tbsp minced capers, 1 tsp hot sauce, 1 tbsp lemon juice

How to Make Fried Green Tomatoes (Southern, Extra Crispy)

1. Pat the tomato slices dry and season both sides with salt and pepper. Let them sit 10 minutes while you set up the coating.
2. Set up three shallow dishes: flour in the first, a whisked blend of eggs and buttermilk in the second, and a mix of cornmeal, panko, smoked paprika, and garlic powder in the third.
3. Dredge each slice in flour, dip in the buttermilk, then press firmly into the cornmeal mixture so it coats evenly on both sides.
4. Heat about 1/2 inch of oil in a large skillet over medium-high until it reaches 350 F (175 C), or until a breadcrumb sizzles on contact.
5. Fry the slices in batches, 2 to 3 minutes per side, until deep golden brown, without crowding the pan.
6. Drain on a wire rack set over a sheet pan, not on paper towels, so the crust stays crisp.
7. Stir the remoulade ingredients together in a small bowl and serve alongside the warm tomatoes.

Tips for the Best Fried Green Tomatoes (Southern, Extra Crispy)

• Choose firm, matte green tomatoes with no give; soft unripe tomatoes turn mushy when fried.
• Keep the oil near 350 F. Too hot and the crust browns before the inside softens, too cool and the coating absorbs oil.
• The flour step matters, so do not skip it; it helps the buttermilk and cornmeal cling to the slices.

Variations and Substitutions

• Air fryer: coat as directed, spritz with oil, and cook at 400 F for 8 to 10 minutes, flipping once.
• Oven-baked: bake on a well-oiled sheet at 425 F for 12 to 15 minutes per side for a lighter version.
• For a panko-only crust, swap the cornmeal for all panko for a lighter, crunchier bite.
• Use up the rest of the green tomatoes by pickling green tomatoes instead of frying them all.

How to Store and Reheat

• Fried green tomatoes are best fresh. Refrigerate leftovers up to 3 days and reheat on a rack at 375 F to bring back the crunch.
• Avoid the microwave, which steams the crust and makes it soggy.

Fried Green Tomatoes (Southern, Extra Crispy) FAQ