Southern · beginner
Southern Pan-Fried Green Tomatoes With Smoky Remoulade
Crispy cornmeal-crusted green tomato slices pan-fried to golden perfection and paired with a tangy, spiced mayo-based sauce.
- PREP TIME
- 15 min
- COOK TIME
- 15 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Set up three shallow bowls: flour mixed with half the Creole seasoning in the first, buttermilk in the second, and cornmeal in the third.
- 02
In a small bowl, whisk together halal mayonnaise, whole grain mustard, hot sauce, and remaining Creole seasoning for the remoulade; refrigerate.
- 03
Dredge green tomato slices first in seasoned flour, dip into buttermilk, then coat completely in yellow cornmeal.
- 04
Heat vegetable oil in a large cast-iron skillet over medium-high heat until shimmering.
- 05
Fry tomato slices in batches for 2 to 3 minutes per side until crisp and golden brown.
- 06
Transfer fried tomatoes to a paper-towel-lined plate to drain and sprinkle lightly with salt while hot.
- 07
Serve fried green tomatoes immediately alongside chilled smoky remoulade sauce for dipping.
A LITTLE KITCHEN KNOW-HOW
Standard Three-Step Dredging
Coating raw produce sequentially in dry flour, wet wash, and coarse crumbs to create a thick crust that adheres during frying.
Notes from the kitchen
- Choose dense, completely unripened green tomatoes so they maintain structure during frying.
- Maintain oil temperature around 350 degrees F so the coating crisps without absorbing excess fat.
- Original home-cooking adaptation inspired by Southern; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.