Cajun Fried Green Tomatoes
Thick slices of firm, unripe green tomatoes dredged in a seasoned cornmeal-flour coating and pan-fried in a cast iron skillet until golden and crunchy outside, with a tangy, tender center. A Southern staple with a Cajun spice kick.
Ingredients
- 4 large firm green tomatoes, sliced 1/4-inch thick
- 1 tsp kosher salt
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 2 tsp Cajun seasoning
- 1/2 tsp garlic powder
- 1/2 tsp black pepper, freshly ground
- 1 cup buttermilk
- 2 large eggs, beaten
- 1/2 cup vegetable oil (for frying)
- as needed Louisiana-style hot sauce (for serving)
Instructions
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1
Season 4 sliced 1/4-inch thick large firm green tomatoes slices on both sides with 1 tsp kosher salt. Let sit on a rack or paper towels for 10 minutes to draw out moisture, then pat dry.
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2
In a shallow bowl, whisk together 1 cup buttermilk and 2 beaten large eggs. In a separate shallow dish, combine 1 cup yellow cornmeal, 1/2 cup all-purpose flour, 2 tsp Cajun seasoning, 1/2 tsp garlic powder, and 1/2 tsp freshly ground black pepper.
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3
Dip each tomato slice into the buttermilk-egg mixture, letting the excess drip off, then press firmly into the cornmeal coating on both sides.
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4
Heat 1/2 cup vegetable oil (for frying) in a large cast iron skillet over medium-high heat until shimmering (about 350 degrees F / 175 degrees C). Working in batches, fry the coated tomato slices for 2 to 3 minutes per side until deep golden brown and crisp.
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5
Transfer to a wire rack set over a baking sheet to drain. Do not stack. Season lightly with extra salt immediately.
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6
Serve hot with Louisiana-style hot sauce (for serving) or a remoulade dipping sauce on the side.