Southern-Style Fried Green Tomato Stack with Remoulade

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Sliced green tomatoes coated in cornmeal and fried to a crunchy golden brown, stacked and topped with a tangy remoulade sauce. This Southern-inspired rice and grain recipe (vegetarian), ready in about 30 minutes, pairs large green tomatoes, cornmeal, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 260 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Southern cuisine 260 cal/serving
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Ingredients

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Instructions

  1. Step 1: Slice 3 large green tomatoes into 1/2-inch thick rounds. Season both sides with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon cayenne pepper.
  2. Step 2: Pour 1 cup buttermilk into a shallow bowl. In another shallow dish, mix 1 cup cornmeal with 1/2 cup all-purpose flour.
  3. Step 3: Dip each tomato slice first into the buttermilk, then dredge thoroughly in the cornmeal-flour mixture, pressing gently to adhere.
  4. Step 4: Heat 3 cups vegetable oil in a large skillet over medium-high heat to 350°F. Fry tomato slices in batches for 2-3 minutes per side until golden brown and crispy. Drain on paper towels.
  5. Step 5: For the remoulade, whisk together 1/4 cup mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon hot sauce, 1 teaspoon lemon juice, and 1 tablespoon minced parsley until smooth.
  6. Step 6: Stack fried tomato slices on a serving plate, spoon generous amounts of remoulade between layers and on top. Serve warm.

Frequently asked questions

How long does Southern-Style Fried Green Tomato Stack with Remoulade take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Southern-Style Fried Green Tomato Stack with Remoulade?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large green tomatoes from drying out.

Can I substitute ingredients in Southern-Style Fried Green Tomato Stack with Remoulade?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Southern-Style Fried Green Tomato Stack with Remoulade for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Southern-Style Fried Green Tomato Stack with Remoulade vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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