Fried Green Tomatoes and Tabasco Remoulade 

Prep Time: 10 minutes | Cook Time: 10 minutes



  • Fried Green Tomatoes
  • 1/4 cup flour
  • 1 tbs garlic powder
  • 2 eggs
  • 2 tbs milk (Or buttermilk if you like the twang)
  • 1/2 cup breadcrumbs
  • 1/2 cup cornmeal
  • 1/4 tsp cayenne
  • 1/4 tsp paprika
  • 4 green tomatoes
  • Salt and pepper, to taste
  • Oil, for frying
  • Tabasco Remoulade
  • 1 cup mayonnaise
  • 1/4 cup spicy creole mustard
  • 1 tbs lemon juice
  • 1 tbs Tabasco
  • 2 tsp Worcestershire sauce
  • 1 clove garlic, minced
  • 1 tbs ketchup
  • 2 tsp paprika


To make the sauce, combine all ingredients in a food processor or mix by hand. Chill for at least 1 hour.

Prepare your assembly line by combining the flour and garlic powder in one bowl, the eggs and milk in another, then the breadcrumbs, cornmeal, cayenne, and paprika in a final bowl. Lightly beat the eggs and milk.

Heat a heavy bottom skillet or cast iron skillet with about 1/2 to 1 inch oil over medium-high. Alternatively, heat a deep fryer to 350 F.

Slice the tomatoes about 1/4 inch thick, then season with salt and pepper.

Lightly dredge them in the flour, then dip in the egg mixture, then coat in breadcrumbs.

Without crowding the pan, fry until golden brown, about 2 minutes per side. Transfer to a paper towel lined plate but serve warm.