Chef John’s Fried Green Tomatoes

Flip it!

Did this recipe twice. First time, to me, was 4-star. To make it 5-star, for my family and I, I ditched the cornmeal, subbed buttermilk for the regular milk and doubled it, and used a LOT more cayenne (bringing it closer to the recipe I’ve always used). Follow the actual process of preparing the tomatoes and cooking them. These steps are very important and Chef John has laid them out very well. When finished, I used my own remoulade recipe (relish, mayo, lemon juice, hot sauce, cayenne, paprika, s&p, blended smooth), and stacked my tomatoes with crab cakes, with the remoulade (mixed with tiny salad shrimp) over all. DELISH!!!!

First attempt at fried green tomatoes…second time I ever ate them. Even the family members who turn up their noses at vegetables ate it because they loved the sauce..used spicy instead of sweet relish

Totally delish! Will definitely make again. Skipped the cornmeal since I didn’t have any. Still soooo good. Took me back to the south.

Chef John does a good job of describingthe process of cooking the tomatoes.I also used buttermilk, instead of regular milk. atop the tomatoes with goat cheese and made a Louisiana remolaude sauce.

My tomatoes had blossom end rot and I didn’t want to waste them so I found this recipe! After cutting the rotten part off, I cut them up. I used homemade bread crumbs I had in the fridge from a loaf that didn’t quite work out. (As you can see, I don’t like to waste!) I also used wheat flour for dredging in place of the white. As for the sauce, I don’t have hot sauce so instead I used some horseradish sauce. It turned out really good! I do believe fried green tomatoes are an acquired taste, but these were very palatable. This coming from someone who lives just down the road from the Whistle Stop CafĂ© where the movie was filmed~

Loved this recipe! Made it according to the recipe and it turned out great, easy too. The remoulade really added a great taste. Try it! I did put some of the finished tomato slices in a 250 degree oven to keep warm and they didn’t get soggy. So good!

Awesomeness! I’ve tried other recipes unsuccessfully in the past. The only change I made was adding some cayenne pepper to the bread crumb & cornmeal mixture. Turned out nice and crispy outside & yummy juiciness inside. Dipping sauce is awesome too.

Just as I remember. Used the exact recipe but ended up with leftover flour and cornmeal/breadcrumb mixture. I adjusted the next batch and it still came out delicious.

These were good. Learning the flour/egg/cornmeal & breadcrumb technique including the resting times was a real added bonus.

I followed Chef John’s receipt, but made only subtle changes (health reasons). Neither one of us ever had fried green tomatoes. Let me tell you—-Chef John and his receipts are fabulous! One of the best things we ever ate. Keep them coming Chef John!


4 (1/2 inch) slices green tomato
1 teaspoon salt
3/4 cup cornmea
l3/4 cup bread crumbs
1/2 teaspoon saltfreshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
2 eggs
2 tablespoons milk
1 cup all-purpose flour
3 tablespoons vegetable oil
1 tablespoon butterQuick Remoulade


tablespoons sweet pickle relish
2 tablespoons mayonnaise
2 teaspoons hot sauce, or to taste.

Directions :

Place tomato slices onto a rack over a paper towel. Sprinkle with 1 teaspoon salt and let slices stand for 15 minutes for the salt to draw out extra juices.
Mix cornmeal and bread crumbs together in a bowl; stir in 1/2 teaspoon salt, black pepper, and cayenne pepper to taste. Beat eggs with milk in a separate bowl. Place flour into a third bowl.
Pat tomato slices dry with paper towels. Lay slices, one at a time, into flour; flip to coat both sides and let slices rest in the flour for about 30 seconds. Remove each slice and dip in egg mixture, then into cornmeal mixture, coating both sides of each slice thoroughly. Spread crumbs onto all sides and into tomato crevices with a fork. Rest tomatoes on rack for 10 minutes to let coating set.
Combine sweet pickle relish, mayonnaise, and hot sauce in a small bowl to make the remoulade sauce.
Place a large nonstick skillet over medium heat; heat vegetable oil with butter until butter melts, bubbles, and makes a sizzling sound. Fry tomatoes in the hot butter-oil mixture until tomato slices are slightly soft and coating is golden brown, 3 to 4 minutes per side. Use a spatula and a fork to flip.
Transfer fried green tomatoes to a serving platter and serve with remoulade sauce.

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