Description
These fried green tomatoes deliver everything you want – crispy, tangy, perfectly seasoned—and add one small twist that changes everything. The Cajun-buttermilk soak gives the inside a soft, flavorful bite while the cornmeal and panko crust guarantees a satisfying crunch. This recipe honors the Southern classic while leaning just slightly into bold, smoky flavors that balance beautifully with the natural acidity of the tomato.
Equipment
- Sharp chef’s knife
- 3 medium mixing bowls
- Sheet pan with wire rack
- Cast iron skillet or heavy-bottomed frying pan
- Tongs or slotted spoon
- Paper towels or cooling rack
Ingredients
For the tomatoes
- 4–5 firm green tomatoes, sliced 1/4-inch thick
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
For the Cajun-buttermilk soak
- 1 cup buttermilk
- 1 large egg
- 1 teaspoon Louisiana hot sauce
- 1 teaspoon Cajun seasoning (salt-free if possible)
For the flour dredge
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
For the crunchy coating
- 1 cup yellow cornmeal
- 1/2 cup panko breadcrumbs
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon kosher salt
For frying
- Neutral oil for frying (vegetable, canola, or peanut), about 1 1/2 inches deep in skillet
For serving (optional)
- Cajun ranch or remoulade sauce
- Fresh parsley or scallions for garnish
Instructions
- Slice the tomatoes into even ¼-inch rounds. Lay them out on a tray and season both sides with kosher salt and black pepper. Let them sit for 10 minutes while you prepare the dredging stations. This helps draw out moisture and lightly seasons the tomatoes.
- In a medium bowl, whisk together the buttermilk, egg, hot sauce, and Cajun seasoning. This mixture adds a flavorful punch and helps the breading stick.
- In a separate shallow bowl, mix the flour, salt, garlic powder, and black pepper.
- In a third bowl, combine the cornmeal, panko, smoked paprika, onion powder, cayenne pepper, and salt. This final layer brings the texture and flavor—crisp, smoky, and satisfying.
- Line up your dredging station: flour bowl first, then buttermilk mixture, then cornmeal-panko mix. Set a wire rack on a sheet pan nearby.
- Dredge each tomato slice in the seasoned flour, shaking off excess. Dip it into the buttermilk mixture, allowing excess to drip. Finally, press it into the cornmeal coating, ensuring even coverage on both sides. Lay each coated slice on the rack and let rest for 10 minutes.
- In a large cast iron skillet or heavy-bottomed pan, heat oil to 350°F. Use a thermometer for accuracy if you have one. Once hot, carefully add tomatoes in batches without crowding the pan. Fry 2–3 minutes per side until golden brown and crisp.
- Remove and drain on a clean wire rack or paper towels. Repeat with remaining slices.
- Serve immediately with dipping sauce and a sprinkle of fresh herbs if desired.
Notes
The buttermilk soak with Cajun seasoning and hot sauce is what sets this version apart. Most traditional recipes skip this step or use plain egg or buttermilk. But this quick marinade gives the tomatoes a boost of flavor from the inside out. It also makes the crust cling better and adds a soft tang that complements the crisp exterior. Smoked paprika and panko breadcrumbs take the texture one step further than just cornmeal alone.
For a gluten-free version, use a 1:1 gluten-free flour blend and gluten-free panko.
Make ahead tip: You can slice and season the tomatoes and refrigerate them for a few hours in advance. Don’t dredge until just before frying.
Nutrition
- Serving Size: ~2–3 fried tomato slices
- Calories: 290 kcal
- Sugar: 3g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 3.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg
