“I started making these with our own homegrown tomatoes I chose a remoulade sauce that was simple enough not to be a deterrent to making the dish. Everyone loves this dish.” – Andi Wolff

Fried Green Tomatoes with Remoulade Sauce
  • ½ C. Cornmeal
  • ½ C. Bread Crumbs
  • Pinch Cayenne
  • 1 Tbsp. Garlic Powder
  • 1 C. All Purpose Flour
  • 1 ½ C. Buttermilk or 2 beaten eggs with 1 C. Milk • Sea Salt & Fresh Black Pepper
  • 4 Large Unripe Tomatoes, End Removed, Cut into ½ Inch Slices
  • ½ C. Vegetable Oil
  • 1 Tbsp. Butter
  • Hot Sauce, For Serving
  • Remoulade Sauce, for Serving (Recipe Follows)
  1. In a large bowl, combine the cornmeal, bread crumbs, garlic powder and cayenne together
  2. Put the flour into a separate bowl
  3. Put the buttermilk or egg/milk combo into another bowl and season with salt and pepper
  4. Dip the tomato slices first into the flour, then into the milk and then into the breadcrumb/cornmeal mixture, coating both sides well
  5. Place a large skillet over medium heat and coat with the oil and butter
  6. When the oil/butter is hot, panfry the tomatoes, in batches if necessary, until golden brown and crispy on both sides, about 4-5 minutes on each side
  7. Carefully remove the tomatoes and drain on paper towels
  8. Serve with hot sauce and/or remoulade sauce

Remoulade Sauce
There must be hundreds of remoulade recipes floating around out there. I have found that this is the best combination of easy and delicious.
  • ½ C. Mayonnaise
  • ¼ C. Sweet Relish
  • 2 Tbsp. Chopped fresh Tarragon or 2 tsp. Dried Tarragon
  • 1 Tbsp. Chopped Fresh Parsley
  • 1 Tbsp. Capers, Chopped
  • 1 Tbsp. Dijon Mustard
  • 1 Tbsp. Freshly Squeezed Lemon Juice
  • ⅛ tsp. Cayenne Pepper
  1. Mix all together.