Had to rescue some tomatoes before a frost or a storm? Don’t let them go to waste! Fry them up and serve them with Andi Wolff’s amazing remoulade sauce!


Fried Green Tomatoes with Remoulade Sauce

  • Author: Andi Wolff


  • ½ cup cornmeal
  • ½ cup bread crumbs
  • Pinch cayenne
  • 1 tablespoon garlic powder
  • 1 cup all-purpose flour
  • 1 ½ cup buttermilk or 2 beaten eggs with 1 cup milk
  • Sea Salt & Fresh Black Pepper
  • 4 large unripe tomatoes, end removed, cut into ½-inch slices
  • ½ cup vegetable oil
  • 1 tablespoon butter
  • hot sauce, for serving
  • Remoulade sauce, for serving (recipe follows)


  • ½ cup mayonnaise
  • ¼ cup sweet relish
  • 2 tablespoons chopped fresh tarragon or 2 teaspoons dried tarragon
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon capers, chopped
  • 1 tablespoon Dijon mustard
  • 1 tablespoon freshly-squeezed lemon juice
  • 1/8 teaspoon cayenne pepper


  1. In a large bowl, combine the cornmeal, bread crumbs, garlic powder and cayenne together. Put the flour into a separate bowl. Put the buttermilk or egg/milk combo into another bowl and season with salt and pepper.
  2. Dip the tomato slices first into the flour, then into the milk and then into the breadcrumb/cornmeal mixture, coating both sides well
  3. Place a large skillet over medium heat and coat with the oil and butter. 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. Carefully remove the tomatoes and drain on paper towels
  4. Serve with hot sauce and/or remoulade sauce.


  1. Mix all remoulade ingredients above together.

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