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In fried green tomatoes 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 Mississippi comeback sauce
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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, “comeback sauce”.
Course Appetizer
Cuisine American, Southern
Keyword battered, cornmeal, fried, green tomato, mississippi, sauce, southern, tomato
Prep Time 15 minutes
Cook Time 10 minutes
Servings 4

Ingredients

For the fried green tomatoes:

  • 4 medium green tomatoes
  • 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.
  • 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.