Serves 4: A time-tested favorite dish of the Deep South, fried green tomatoes gained a resurgence in the 1990s with the book and film “Fried Green Tomatoes” by comedian Fannie Flagg. This recipe is Southern comfort food at its best!

Be sure to use fine white cornmeal for authentic flavor and texture.   

Tools Needed: Sharp paring knife, cutting board, 3 shallow bowls, large frying pan, spatula


  • 3 medium-sized firm green tomatoes 
  • 1 cup all-purpose flour
  • 1 tbsp. Creole seasoning mix ½ cup buttermilk 
  • ⅓ cup fine white cornmeal ½ cup fine dry breadcrumbs
  • 1 large egg 
  • ¼ cup peanut, corn, or olive oil
  • salt & pepper, to taste 
  • remoulade, or other dipping sauce


In your three bowls place: 1 bowl with flour and Creole seasoning; 1 bowl with milk and egg, beaten together; and 1 bowl with the breadcrumbs. Use unseasoned breadcrumbs! Overseasoning destroys the flavor.

Heat the oil in the skillet over medium heat. Dip each slice of tomato once in the flour, then the egg milk, then the breadcrumbs. Place in a single layer in the pan, and fry over medium heat for 3 to 5 minutes on each side. Remove from the skillet, and drain on paper towels. Serve with remoulade, hot sauce, or other dipping sauce.

Lagniappe: Remoulade Recipe

Take 1 ½ cup of mayonnaise, ¼ cup Creole mustard, 1 Tbs. sweet paprika, 1 Tbs. Creole seasoning, 2 tsps. prepared horseradish, 1 tsp. pickle juice (sweet or dill), 1 clove garlic, crushed & minced, 1 Tsp. hot sauce.

Mix all ingredients together in a bowl, cover and refrigerate for at least an hour. Sauce flavor improves with age.  

Nutritional Facts: Serving size: 3-4 slices  ~  Calories: 379  ~  Total Fat: 17g  ~  Sat. Fat: 2g ~ Sodium: 1104g (48%)  ~  Total Carbs: 48g  ~  Fiber: 3g (12%)  ~  Sugars: 6g  ~  Protein: 10g