Fried Green Tomatoes with Garlicky Rémoulade

Photo: Oxmoor House

Buttermilk is the key ingredient in this recipe; it helps the cornmeal coating adhere to the tomatoes. These are served with a garlicky rémoulade just as they would be in New Orleans.

Yield: Serves 6 (serving size: 2 tomato slices and about 1 tablespoon sauce)
Recipe from Oxmoor House

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Recipe Time

Total: 22 Minutes

Nutritional Information

Amount per serving
  • Calories: 165
  • Fat: 7g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 1.9g
  • Protein: 3.9g
  • Carbohydrate: 23.8g
  • Fiber: 1.1g
  • Cholesterol: 32mg
  • Iron: 1.1mg
  • Sodium: 155mg
  • Calcium: 34mg


  • 12 (1/4-inch-thick) slices green tomato (about 3 medium tomatoes)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup plus 2 tablespoons 1% low-fat buttermilk, divided
  • 1 large egg
  • 2.25 ounces all-purpose flour (about 1/2 cup)
  • 2/3 cup yellow cornmeal
  • 2 tablespoons canola oil
  • Cooking spray
  • 2 1/2 tablespoons canola mayonnaise
  • 1 1/2 teaspoons chopped fresh chives
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon minced garlic


  1. 1. Sprinkle both sides of tomato slices evenly with salt and pepper. Combine 1 cup buttermilk and egg in a shallow dish, stirring with a whisk. Place flour in a shallow dish. Place cornmeal in a shallow dish.
  2. 2. Dredge tomato slices lightly in flour; shake off excess flour. Dip tomato slices in egg mixture; dredge in cornmeal. Heat a large nonstick skillet over medium-high heat 2 minutes. Add 1 tablespoon oil to pan; swirl to coat. Cook 6 tomato slices 2 to 3 minutes or until lightly browned on bottom. Spray tops with cooking spray; turn tomatoes, and cook 3 minutes or until lightly browned. Remove from pan; place on a wire rack. Repeat procedure with remaining oil and tomato slices.
  3. 3. Combine 2 tablespoons buttermilk, mayonnaise, and next 3 ingredients (through garlic), stirring with a whisk. Serve with tomatoes.
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