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Why This Recipe Works
- Double-dredge magic: A seasoned buttermilk bath plus two coats of stone-ground cornmeal create armor-thin, shatter-crisp crusts that stay crunchy even at room temperature.
- Low-fry, high-heat: We shallow-fry in a cast-iron skillet at 340 °F—hot enough to blister the coating but gentle enough to keep the tomato firm, not mushy.
- Remoulade with soul: Creole mustard, smoked paprika, and a whisper of hot sauce echo the flavors of civil-rights-era lunch counters while fresh dill and parsley brighten every bite.
- Make-ahead friendly: Slice and bread the tomatoes up to 8 hours ahead; fry in under 6 minutes just before guests arrive.
- Vegetarian main or shareable side: Serve atop a mound of arugula with a ladle of remoulade for a meat-free main, or pass them on a platter as a finger-food appetizer while you watch the MLK memorial service stream.
- Story-driven sustenance: Every ingredient nods to African-American culinary ingenuity—cornmeal from the mill, green tomatoes from late-season gardens, mayonnaise transformed into something regal.
Ingredients You'll Need
Great fried green tomatoes start at the market. Look for tomatoes that are firm, pale green, and about the size of a tennis ball; any larger and the interior may be cottony. A faint pink blush on the blossom end is fine, but avoid fruit that is beginning to yellow—it will leak juice and soften in the oil. If you garden, harvest the day before frying so the tomatoes can chill; cold fruit slices more cleanly.
Stone-ground, medium-grind yellow cornmeal is traditional for its gritty texture and sweet corn perfume. If you only have fine cornmeal, mix half-and-half with polenta for crunch. Buttermilk tenderizes and tangs; if you don’t keep it on hand, clabber whole milk with a tablespoon of lemon juice and let stand 10 minutes. For the remoulade, Creole mustard delivers the chunky seeds and sharpness you want, though Dijon plus a pinch of cayenne works in a pinch. Use a neutral oil with a high smoke point—refined peanut or rice bran oil for preference—because olive oil turns bitter at sustained frying heat.
Fresh herbs are non-negotiable. Parsley tames the mustard, dill perfumes the mayonnaise, and a whisper of thyme in the cornmeal dredge evokes the Lowcountry. Buy bunches with perky leaves; floppy herbs have lost their volatile oils. Finally, source good mayonnaise. If you are feeling ambitious, whisk your own from farm-fresh yolks and sunflower oil; otherwise choose a brand whose first ingredient is whole eggs, not water.
How to Make Martin Luther King Jr. Day Fried Green Tomatoes with Remoulade
Whisk the remoulade first
In a medium bowl combine ¾ cup mayonnaise, 2 Tbsp Creole mustard, 1 Tbsp lemon juice, 1 Tbsp finely minced dill pickle, 2 tsp prepared horseradish, 1 tsp hot sauce, ½ tsp smoked paprika, ¼ tsp kosher salt, and a few grinds of black pepper. Fold in 1 Tbsp each chopped flat-leaf parsley and fresh dill. Cover and refrigerate at least 30 minutes so flavors meld; overnight is better.
Prep the tomatoes
Rinse and pat dry 3 large green tomatoes. Slice crosswise ¼-inch thick; consistency matters for even frying. Lay slices on a parchment-lined sheet pan, season both sides with 1 tsp kosher salt, and let stand 15 minutes. The salt draws out surface water, ensuring the coating adheres.
Set up the breading station
Whisk 1 cup buttermilk with 1 large egg and 1 Tbsp hot sauce in a shallow dish. In a second dish whisk 1 cup stone-ground yellow cornmeal, ½ cup all-purpose flour, 1 tsp kosher salt, ½ tsp black pepper, ½ tsp garlic powder, and ¼ tsp dried thyme. Place a clean wire rack inside a rimmed baking sheet.
Double-dredge for maximal crunch
Blot tomato slices with paper towels. Working one at a time, dip into buttermilk, allow excess to drip, then press firmly into cornmeal mix, coating both sides. Return slice to buttermilk for a quick second dunk, then back into cornmeal for a second coat. Place on rack. Repeat; let crusted slices rest 10 minutes—this sets the crust.
Heat the oil
Pour neutral oil into a 10-inch cast-iron skillet to a depth of ⅓ inch. Heat over medium until a pinch of cornmeal sizzles instantly (340 °F). Maintain this temperature; too low and tomatoes soak up grease, too high and the crust burns before the tomato warms.
Fry in batches
Slide 4–5 slices into the oil without crowding. Fry 2–2½ minutes per side until deep golden. Flip once with tongs. Transfer to a clean rack set over paper towels; season immediately with a pinch of salt. Return oil to 340 °F between batches.
Serve warm with chilled remoulade
Pile tomatoes on a platter lined with collard-green leaves for color. Spoon remoulade into a small bowl for dipping, or stripe it across the tomatoes in a decorative zig-zag. Garnish with extra parsley and a grind of fresh pepper.
Expert Tips
Cast-iron is king
Its heat retention prevents oil temperature from plummeting when cold tomatoes hit the pan. If you don’t own cast-iron, use the heaviest skillet you have and fry fewer slices at once.
Rest, then reheat
Cooked tomatoes can sit at room temp up to 2 hours. Reheat on a rack at 400 °F for 4 minutes and they’ll crisp right back up.
Shake, don’t stir
When breading, use one “wet” hand and one “dry” hand to avoid club fingers. Shake excess cornmeal gently; pounding makes the crust fall off.
Save the oil
Cool, strain through cheesecloth, and store in the freezer labeled “fry oil.” Reuse once more for savory items; never for sweets.
Spice gradient
Kids prefer mild remoulade. Stir their portion first, then add extra hot sauce for adults.
Gluten-free swap
Substitute the flour in the breading with finely ground white cornmeal; the crust will be slightly grittier but equally crisp.
Variations to Try
- Cornmeal-crab stack: Top each fried tomato with a spoonful of picked crab mixed into the remoulade for a Lowcountry riff.
- Pimento cheese melt: Lay a slice of cheddar and a dollop of pimento cheese on hot tomatoes, broil 1 minute, and sandwich between mini brioche buns.
- Vegan remix: Swap buttermilk for oat milk curdled with vinegar, use aquafaba instead of egg, and serve with vegan mayo remoulade.
- Brunch benedict: Replace English muffins with fried green tomatoes, layer smoked salmon, poached egg, and remoulade hollandaise.
- Nashville hot: Whisk 2 Tbsp cayenne, 1 Tbsp brown sugar, and a ladle of hot fry oil; brush over finished tomatoes for a fiery crust.
- Sweet-tea brine: Soak tomato slices in strongly brewed sweet tea 30 minutes before breading to infuse Southern nostalgia and balance tartness.
Storage Tips
Make-ahead: Bread the tomatoes up to 8 hours ahead; cover loosely with plastic wrap and refrigerate. The salt will continue to draw moisture, so pat dry again before frying. The remoulade keeps 5 days refrigerated; stir before using.
Leftovers: Cool completely, layer between parchment in an airtight container, and refrigerate up to 3 days. Reheat on a rack at 400 °F for 4–5 minutes; microwaving steams the crust and should be avoided.
Freezer: Freeze cooked tomatoes in a single layer on a tray until solid, then transfer to a freezer bag with parchment dividers. Reheat from frozen at 425 °F for 10 minutes. Texture will be slightly softer but flavor intact.
Frequently Asked Questions
Martin Luther King Jr. Day Fried Green Tomatoes with Remoulade
Ingredients
Instructions
- Make remoulade: Stir together mayo, mustard, lemon juice, pickle, horseradish, hot sauce, paprika, salt, parsley, and dill. Chill 30 minutes.
- Prep tomatoes: Salt slices and let stand 15 minutes. Pat dry.
- Breading: Whisk buttermilk, egg, and hot sauce. In another dish combine cornmeal, flour, 1 tsp salt, pepper, garlic powder, and thyme.
- Coat: Dip each slice in buttermilk, then cornmeal, back into buttermilk, and again into cornmeal for a double crust. Rest on a rack 10 minutes.
- Fry: Heat oil in cast-iron to 340 °F. Fry tomatoes 2–2½ minutes per side until golden. Drain on rack; season with salt.
- Serve: Arrange warm tomatoes on a platter with chilled remoulade for dipping.
Recipe Notes
Oil may be strained and reused once more. Reheat leftovers at 400 °F for 4 minutes to restore crunch.
