Southern-Style Fried Green Tomatoes with Buttermilk & Cajun Remoulade

Fried green tomatoes bring back memories of hot Southern summers and my grandma’s kitchen, where the sizzle of the skillet meant something crispy and comforting was on the way.

This recipe is my personal spin on that childhood favorite—extra crunchy on the outside thanks to a panko and cornmeal coating, with a juicy, tangy bite inside. I first made these on a whim during a backyard cookout, and they disappeared before I could plate them all.

The creamy Cajun remoulade adds a bold, zesty kick, making these perfect for sharing, snacking, or serving as a Southern-inspired appetizer.

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⭐ Why You’ll Love This Recipe

✅ Ultra-crispy crust – no sogginess here
✅ Flavor-packed remoulade for dipping
✅ Simple ingredients, easy prep
✅ Can be made gluten-free or vegan with minor swaps
✅ Great for brunch, picnics, or party platters

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Ingredients

For the Cajun Remoulade:

• 1¼ cups mayonnaise

• 2½ tablespoons spicy brown mustard

• 1 tablespoon paprika (sweet or smoked)

• 1 tablespoon fresh parsley, finely chopped

• 2 teaspoons prepared horseradish

• 2 teaspoons fresh lemon juice

• 1 teaspoon Cajun or Creole seasoning

• 1 teaspoon pickle juice (dill or sweet)

• 1 teaspoon hot sauce (your favorite brand)

• 1 garlic clove, grated

• Black pepper to taste

For the Tomatoes:

• 3 large firm green tomatoes (about 1½ lbs)

• Coarse salt (for drawing out moisture)

For the Breading Station:

1. Flour Mixture

   • ¾ cup all-purpose flour

   • 1½ teaspoons coarse salt

   • ½ teaspoon smoked paprika

   • ¼ teaspoon garlic powder

   • ¼ teaspoon onion powder

   • ¼ teaspoon ground black pepper

2. Buttermilk Dip

   • ½ cup buttermilk

   • 1 large egg white

   • ½ teaspoon hot sauce (like Tabasco)

3. Crunchy Coating

   • ½ cup panko bread crumbs

   • ⅓ cup fine white cornmeal

For Frying:

• 1½ cups vegetable oil (for shallow frying in cast iron)

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‍ Instructions

1. Make the Remoulade Sauce

In a bowl, whisk together all sauce ingredients. Cover and refrigerate until serving. Flavors intensify with time!

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2. Prep the Tomatoes

• Slice green tomatoes into ⅜-inch thick rounds.

• Lay slices on a wire rack or paper towels, sprinkle generously with coarse salt on both sides.

• Let them sit for 30 minutes to draw out excess moisture. Pat dry with clean paper towels before breading.

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3. Set Up Breading Station

Prepare three shallow bowls or plates:

1. Flour mixture: flour, salt, paprika, garlic powder, onion powder, pepper.

2. Buttermilk mix: whisk buttermilk, egg white, and hot sauce.

3. Crunchy coating: panko bread crumbs and cornmeal.

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4. Dredge the Tomatoes

• Coat each tomato slice in the flour mixture, then dip in the buttermilk mixture, and finally press into the panko-cornmeal coating.

• Gently press to ensure the coating sticks.

• Transfer breaded slices to a wire rack while you prep the rest.

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5. Fry to Perfection

• In a cast iron skillet, heat about ½ inch of oil to 350°F (175°C).

• Fry 3–4 slices at a time, about 3–5 minutes per side, until deep golden and crispy.

• Transfer to a plate lined with paper towels to drain excess oil.

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6. Serve and Enjoy

Plate warm tomatoes with a small bowl of chilled remoulade sauce for dipping. Sprinkle with fresh parsley or extra paprika if desired.

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Storage & Reheating Tips

• Store: Leftover tomatoes can be refrigerated for up to 2 days.

• Reheat: Re-crisp in a 375°F oven or air fryer for 5–7 minutes.

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Make It Your Way

• Gluten-Free: Use GF all-purpose flour and gluten-free panko.

• Vegan: Sub vegan mayo for the remoulade, plant-based buttermilk (non-dairy milk + lemon juice), and skip the egg white.

• Low Carb/Keto: Use almond flour + crushed pork rinds instead of flour and panko.

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Serving Suggestions

These are perfect for:

• Southern-style brunch spreads

• Backyard BBQ appetizers

• Side dish to shrimp & grits or fried catfish

• Snack board with pickles and cheese

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❓ FAQ

Can I bake these instead of frying?
Yes, but they won’t be as crispy. Bake at 425°F on a greased rack for 15–20 minutes, flipping halfway.

Why do you salt the tomatoes first?
Salting draws out moisture, which helps the coating stick and prevents sogginess when frying.