Cajun Fried Green Tomatoes with Spicy Remoulade is a Southern classic with a kick. This dish offers a perfect balance of crunchy, golden-brown tomato slices paired with a zesty, creamy sauce. It’s a unique way to enjoy the last of the season's tomatoes.
Green tomatoes are the star here, providing a firm texture and a slightly tart flavor that shines when fried. All-purpose flour creates a light first coating, helping the other ingredients stick. Cornmeal adds a rustic, crunchy texture. The Cajun seasoning gives a spicy, earthy flavor profile, while garlic powder, onion powder, and cayenne pepper enhance the depth of spices.
Eggs and buttermilk form a creamy base that binds the flour and cornmeal. Vegetable oil is used for frying, providing a neutral taste and high smoke point. The mayonnaise in the remoulade makes it rich and creamy, while Dijon mustard, lemon juice, and hot sauce bring acidity and heat. Chopped pickles, capers, and parsley add brightness and texture to the sauce.
Pair these crispy tomatoes with a cool, crisp salad featuring arugula or spinach for a refreshing contrast. They also work well as a side to grilled shrimp or chicken for a flavorful Southern-style meal. For a fun twist, use them as a topping for burgers or sandwiches to add a crunchy bite.
Start by slicing your green tomatoes into 1/4-inch thick rounds. Lay them out on a platter and sprinkle generously with salt and pepper. This step seasons the tomatoes and draws out excess moisture, helping them crisp up when fried.
Prepare your dredging station with three shallow dishes. In the first, mix the flour, half of the Cajun seasoning, garlic powder, onion powder, and cayenne pepper. In the second, whisk together the eggs and buttermilk until smooth. In the third, combine the cornmeal with the rest of the Cajun seasoning.
Take each tomato slice and dredge it first in the flour mixture, ensuring it's well-coated. Shake off any excess, then dip it into the egg and buttermilk mixture, letting any excess drip off. Finally, coat it in the cornmeal mixture, pressing gently to help it stick.
Heat the vegetable oil in a large skillet over medium-high heat until it shimmers. Fry the tomatoes in batches, about 3 minutes per side, until they turn golden brown and crispy. Drain them on paper towels to remove excess oil.
To make the remoulade, combine mayonnaise, Dijon mustard, lemon juice, hot sauce, chopped pickles, capers, and parsley in a bowl. Stir thoroughly to mix all the flavors together. Serve the fried green tomatoes warm, with the spicy remoulade on the side for dipping.
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