Southern Fried Green Tomatoes Recipe (with Comeback Sauce!)
Slices of green tomato are tossed in buttermilk and fried in a flour and cornmeal batter to crunchy golden-brown perfection and then paired with the Southern favorite, Mississippi “comeback sauce”.
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Fried green tomatoes are a crispy, tangy Southern staple that deserve a spot in your kitchen, whether you’re serving them as a quick appetizer or sliding them into a BLT sandwich with spicy mayo for a twist on a classic. I like to keep things simple but flavorful – adding a dash of hot sauce to the buttermilk gives the tomatoes a kick of heat and just the right amount of seasoning before they hit the cornmeal coating. While they’re beloved across the South, I think they deserve more love everywhere. Once you’ve tried them hot from the skillet with a swipe of Mississippi comeback sauce, you’ll understand why they’ve stood the test of time.
If you’re drawn to bold, comforting flavors like these, be sure to check out a few of my other Southern favorites like Southern pimento cheese sandwich, and skillet jalapeño cornbread with whipped maple butter.
Why you’ll love this recipe
- Versatility. Fried green tomatoes are great on their own as an appetizer or side, on top of a BLT or burger or even served with poached eggs (for a Southern spin on eggs Benedict).
- Crispy and delicious! The contrast of the tart green tomato with the crunchy cornmeal coating makes every bite bright and satisfying.
What are green tomatoes?
Green tomatoes are actually unripe tomatoes! They are picked early and are much more firm and dense than ripe tomatoes and have a tangy flavor. Sometimes they are picked before they ripen, but many are ones that did not ripen by the end of the season.
Green tomatoes have a slightly tart, acidic flavor. Their firm, almost crisp texture is often compared to green apples. Since they aren’t juicy like other tomatoes, they are perfect for frying. While green tomatoes are in season year round, they are more widely available (especially outside of Southern states) in summer and fall.
Key ingredients in this recipe
- Tomatoes – More specifically, green or unripe tomatoes are used in this recipe. Ripe regular tomatoes or heirloom tomatoes are too juicy and when battered and fried would turn to mush so they don’t make a good swap.
- Buttermilk – The typical American buttermilk is low-fat and ideal for adding a tangy flavor. It’s also quintessential in Southern cooking. I give the tomatoes a quick soak in the buttermilk before tossing in the cornstarch and flour breading.
- Eggs – The egg makes for a fluffier coating and helps the batter mixture adhere to the firm tomatoes.
- Hot sauce – Hot sauce is as a seasoning in the buttermilk mixture. I recommend using a vinegar-based hot sauce for this recipe. My favorite is Crystal Louisiana Hot Sauce though Tabasco also works well.
- Cornmeal – Cornmeal is made from dried corn and is extremely versatile. Look for a stone ground coarse cornmeal for this recipe. The coarse grind gives the batter more texture.
- All-purpose flour – The flour is combined with the cornmeal to lighten up the breading for the recipe. It also works to evenly coat it since the cornmeal is denser.
A full ingredient list with exact amounts can be found in the recipe card below.
What is comeback sauce?
Comeback sauce or Mississippi comeback sauce is a tangy condiment similar to a mix between Thousand Island dressing or remoulade and spicy mayonnaise. It’s made from mayonnaise, chili sauce (I use either sambal or sriracha), ketchup, a bit of vegetable oil, Worcestershire, onion, garlic and creole mustard. This classic Southern sauce was created in Jackson, Mississippi and also pairs perfectly with fried food. Try it over these beer battered Baja fish tacos or with fried pickles.
This sauce tastes best if made ahead of time and refrigerated, covered, overnight. The sauce can be made a week in advance.
Tips for frying green tomatoes
- Take breaks in between batches so the oil can come back to the desired temperature. Every time food is added to hot oil the temperature decreases drastically. Allowing time for it to heat back up again results in an even fry among batches.
- Get an infrared thermometer to find the accurate temperature of oil quickly and easily.
- I fry most foods in a cast iron skillet. It retains and evenly distributes heat well, keeping it at a more even temperature.
- Don’t overcrowd the pan. Leave space so the food cooks evenly.
- I also recommend keeping a small fire extinguisher in your kitchen just to be safe!
Serving suggestions
- Try pairing these fried green tomatoes with tangy Alabama white sauce or buttermilk herb dressing.
- Take a note from one of my favorite restaurants in Tuscaloosa, Alabama – Rama Jama’s, and swap ripe tomatoes for fried green tomatoes in this BLT with spicy mayo and avocado recipe.
- Green tomatoes are great in chutneys. I also use them in this tomato chow chow over chorizo burgers.
How to make fried green tomatoes
Cut the green tomatoes into ¼” slices. In one large mixing bowl whisk together the buttermilk, egg and hot sauce. Next, in another medium mixing bowl whisk together the cornmeal and flour, then season with salt and pepper.
Add enough oil to a large cast iron skillet to fill 1” up the side of the pan. Heat the oil to 375ºF (190ºC). Batter and fry the tomatoes. Working in batches, add tomatoes to the cornmeal batter and coat on both sides, pressing gently to adhere the cornmeal.
Shake excess batter off the tomatoes and add to the skillet, frying until golden brown on both sides, about 3 to 4 minutes total.
Remove to a paper towel lined plate to drain. Repeat with the remaining tomatoes until all have been fried.
In a small bowl whisk together the mayonnaise, sriracha, ketchup, oil, onion, garlic, Worcestershire, mustard and pepper until combined. Add the tomatoes to a plate and serve hot with the sauce for dipping.
FAQ – Frequently Asked Questions
What are green tomatoes?
They’re simply unripe tomatoes. They’re firmer and more tangy than ripe ones, perfect for frying because they’re less juicy and hold their shape well
Why soak tomatoes in buttermilk?
They’re soaked for about 10 minutes in a buttermilk mixture to season, tenderize, and help the cornmeal-flour coating stick better.
What oil temperature is best to fry green tomatoes?
Heat oil in a skillet to 375 °F (190ºC) and fry each slice for about 3–4 minutes (until golden brown), working in batches. Get an infrared thermometer to find the accurate temperature of oil quickly and easily.
Check out these other appetizers:
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Fried Green Tomatoes Recipe with Comeback Sauce
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Ingredients:
For the fried green tomatoes:
- 4 medium green tomatoes
- 1½ cups buttermilk
- 1 large egg
- 2 tablespoons vinegar-based hot sauce, I use Crystal
- 1 cup cornmeal
- 1 cup all-purpose flour
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- Vegetable oil, as needed, for frying
For the comeback sauce:
- ½ cup mayonnaise
- 2 tablespoons sriracha
- 2 tablespoons ketchup
- 2 tablespoons vegetable oil
- 2 tablespoons minced red onion
- 1 clove garlic, minced
- 1 teaspoon Worcestershire
- ½ teaspoon Creole mustard, or spicy brown mustard
- ½ teaspoon freshly ground pepper
Instructions:
For the fried green tomatoes:
- Cut the tomatoes into ¼” slices.
- In one large mixing bowl whisk together the buttermilk, egg and hot sauce. In another medium mixing bowl whisk together the cornmeal and flour then season with salt and pepper.
- Add the tomatoes to the buttermilk mixture and let sit for about 10 minutes.
- Add enough oil to a large cast iron skillet to fill 1” up the side of the pan. Heat the oil to 375ºF (190ºC).
- Working in batches, add tomatoes to the cornmeal batter and coat on both sides, pressing gently to adhere the cornmeal.
- Shake excess batter off the tomatoes and add to the skillet, frying until golden brown on both sides, about 3 to 4 minutes total.
- Remove to a paper towel lined plate to drain. Repeat with the remaining tomatoes until all have been fried.
For the comeback sauce:
- In a small bowl whisk together the mayonnaise, sriracha, ketchup, oil, onion, garlic, Worcestershire, mustard and pepper until combined.
- Cover and refrigerate until ready to use. This sauce can be made up to 2 weeks in advance.
For serving:
- Serve the tomatoes hot with the sauce for dipping.
Notes:
Take breaks in between batches so the oil can come back to the desired temperature.
Nutrition:
Calories: 898kcal | Carbohydrates: 106g | Protein: 16g | Fat: 46g | Saturated Fat: 7g | Polyunsaturated Fat: 23g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 54mg | Sodium: 1486mg | Potassium: 695mg | Fiber: 7g | Sugar: 11g | Vitamin A: 930IU | Vitamin C: 40mg | Calcium: 82mg | Iron: 7mg
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I just love you. Watching your Instagram videos makes me so happy. But this, these fried green tomatoes, is the best. As a southerner, I’m all in. You bring hope to the world through food. Thank you.
This sauce was absolutely DELICIOUS !!!
I’m so glad!!!