Crispy Fried Green Tomatoes with Comeback Sauce

Why You’ll Love This Recipe

• Authentic Southern crunch: a double dip in buttermilk and cornmeal-seasoned flour yields a shatteringly crisp crust.
• Balanced flavor: tart, unripe tomatoes meet a creamy, tangy comeback sauce for perfect contrast.
• Weeknight-friendly: minimal ingredients and quick frying time.
• Entertaining-ready: holds well on a rack in a low oven and looks gorgeous on a platter.

Grocery List

• Produce: 3 firm green (unripe) tomatoes, 1 lemon, 1 small garlic clove, optional parsley or chives for garnish
• Dairy: Buttermilk, mayonnaise
• Pantry: Cornmeal, all-purpose flour, cornstarch, kosher salt, flaky sea salt, black pepper, paprika, garlic powder, cayenne, ketchup, chili sauce, hot sauce, Worcestershire, neutral frying oil

Full Ingredients

Fried Green Tomatoes

• 3 firm green (unripe) tomatoes (about 1½ lb), cut into 1/2-inch-thick slices
• 1 cup well-shaken buttermilk

Seasoned Dredge

• 3/4 cup fine yellow cornmeal
• 3/4 cup all-purpose flour
• 1 tablespoon cornstarch (helps keep the crust extra crisp)
• 1½ teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon sweet paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (optional, for mild heat)

For Frying & Finishing

• 1 to 1½ cups neutral oil (peanut, canola, or vegetable), enough for 1/4-inch depth in skillet
• Flaky sea salt, for finishing

Creamy Comeback Sauce

• 1/2 cup mayonnaise
• 2 tablespoons ketchup
• 1 tablespoon chili sauce (like Heinz); or add 1 extra tablespoon ketchup
• 1 tablespoon fresh lemon juice
• 1 teaspoon hot sauce (to taste)
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon sweet or smoked paprika
• 1 small garlic clove, very finely grated (or 1/4 teaspoon garlic powder)
• Pinch of kosher salt and black pepper

Simple Creole Remoulade (alternative to Comeback Sauce)

• 1/2 cup mayonnaise
• 1 tablespoon Creole or Dijon mustard
• 1 tablespoon lemon juice
• 1 teaspoon hot sauce
• 1 teaspoon Worcestershire sauce
• 1 tablespoon finely minced dill pickle or relish
• 1 teaspoon capers, minced (optional)
• 2 tablespoons minced parsley or scallion
• 1 teaspoon paprika; pinch cayenne (optional)

Step-by-Step Instructions

Step 1: Slice and dry the tomatoes

Choose very firm, unripe green tomatoes—no give when gently pressed. Slice into 1/2-inch rounds. Lay the slices on paper towels and pat both sides dry; removing surface moisture helps the coating adhere and crisp beautifully. Do not salt yet, which can draw out water.

Step 2: Set up your dredging station

In a shallow dish, whisk together the cornmeal, flour, cornstarch, kosher salt, black pepper, paprika, garlic powder, and cayenne. Pour the buttermilk into a separate shallow bowl. Place a wire rack over a sheet pan for holding coated and fried slices.

Step 3: Heat the oil

Pour neutral oil into a large heavy skillet (cast iron is ideal) to 1/4-inch depth. Heat over medium to medium-high until the oil registers 350–365°F on an instant-read thermometer. Meanwhile, heat the oven to 200°F and set a clean rack over a sheet pan to keep finished slices warm and crisp.

Step 4: Double-dip for a crackly crust

Working a few slices at a time, dredge each tomato in the seasoned flour mixture, shaking off excess. Dip into the buttermilk, letting excess drip back, then return to the seasoned flour and press gently so a thick, even coating adheres. Set on the rack and let rest 5 minutes; the coating will hydrate and cling better.

Step 5: Shallow-fry in batches

Carefully lay coated slices into the hot oil without crowding. Fry 2–3 minutes per side until deep golden brown and crisp, adjusting heat to maintain 350–365°F. Transfer to the warm rack and immediately sprinkle with flaky sea salt. Repeat with remaining slices, returning the oil to temperature between batches.

Step 6: Mix the sauce

While the tomatoes fry, whisk all comeback sauce ingredients in a small bowl until smooth and slightly loose. Taste and adjust lemon, hot sauce, and salt to preference. Alternatively, make the remoulade by whisking its ingredients until creamy.

Step 7: Serve hot

Arrange fried green tomatoes on a platter. Garnish with chopped parsley or chives if you like. Serve immediately with the comeback sauce or remoulade on the side and extra flaky salt for finishing.

Pro Tips

• Thickness matters: 1/2-inch slices stay juicy inside while the crust gets ultra crisp.
• Rest after coating: a brief 5–10 minute rest sets the double-dip so it does not slip off in the oil.
• Temperature is everything: aim for 350–365°F. Too cool leads to greasy crust; too hot scorches the coating.
• Use a rack, not paper towels: air circulation keeps the crust crackly; paper towels can steam it soft.
• Finish with flaky salt: season immediately after frying so the crystals adhere and pop.

Variations

• Cajun-spiced: swap paprika for Cajun or Creole seasoning (1–1½ teaspoons) in the dredge.
• Gluten-free: use a 1:1 gluten-free flour blend in place of all-purpose flour; keep the cornmeal and cornstarch.
• Air fryer option: spray coated slices lightly with oil and cook at 400°F for 10–12 minutes, flipping halfway, until golden and crisp.

Storage & Make-Ahead

Best served immediately. You can hold fried slices on a rack in a 200°F oven for up to 30 minutes. Leftovers keep 1–2 days in an airtight container in the fridge; re-crisp on a rack at 425°F for 8–10 minutes or in an air fryer at 375°F for 5–6 minutes. To make ahead, bread raw slices and freeze in a single layer until firm, then store up to 1 month; fry from frozen, adding 1–2 minutes per side.

Nutrition (per serving)

Approx. 510 calories; 36g fat; 43g carbohydrates; 6g protein; 870mg sodium. Estimates include 2 tablespoons of comeback sauce per serving and will vary based on oil absorption and seasoning.