Southern fried green tomato BLT sandwiches with cajun remoulade sauce kicks this traditional dish up a notch! Rich yet fresh, this sandwich will win your heart over with it’s many layers of flavors!
The best BLT around
“I’mma let you finish, but Sherry had one of the best BLTs of all time! One of the best recipes of all time!” Kayne West was quoted as he took Taylor Swift’s microphone away at the 2009 VMAs…. or something like that.
Seriously, this fried green tomato recipe is BOMB. I mean it. It’s an explosion in your mouth- nothing but straight flavor! I might be from Massachusetts, but I can throw down some serious southern food.
This fried green tomato recipe includes things you probably already have kickin’ around in your kitchen. The key to this recipe is adding flavors to the egg bath and the breading.
Also… let’s talk bacon. Grab that thick cut hickory smoked bacon you’ve been eyeballing. This recipe calls for celebration- treat yo’ self! And don’t even get me started on that tangy cajun remoulade sauce! When I say layers of flavor… I’m talkin’ stacks on stacks.
Alright, enough rambling. Let’s get to frying!
- Green tomatoes- You’ll want firm green tomatoes, not red.
- Eggs- A couple of large eggs will be enough to coat the tomatoes.
- Hot sauce– The only question that actually matters: are you a Frank’s Red Hot sauce, Louisiana Hot Sauce, or Texas Pete? I’m a Frank’s kind of gal.
- Buttermilk– This ingredient adds a slight tang and acid that is necessary for this flavorful recipe.
- All purpose flour– This ingredient is for coating the tomatoes to help sop up the liquid.
- Cornmeal– Opt for a more coarsely ground cornmeal.
- Panko bread crumbs– You can use whatever bread crumbs you have on hand, but the plain panko bread crumbs (or Japanese bread crumbs) allows all the flavors to speak for themselves.
- Seasoning– Garlic powder, paprika (even better if it’s smoked!), salt and pepper make this dish even more flavorful!
- Frying oil- Canola, bacon grease, or vegetable oil will work for this recipe.
For the Cajun remoulade
- Fresh parsley
- Lemon juice
- Dijon mustard
- Hot sauce
- Worcestershire sauce
- Creole seasoning
How are fried green tomato BLTs made
- Prepare the tomatoes. Cut the tomatoes to 1/4 inch thickness using a sharp knife. Lay the tomatoes onto a paper towel lined plate and sprinkle with a pinch of salt. Let the tomatoes rest for 10 minutes to allow their juices to be absorbed by the paper towel. This will help the batter stick better.
- Set up your dipping station. While the tomatoes are resting, pour the flour in a bowl. Whisk together the eggs, buttermilk and hot sauce in a separate bowl. In the third bowl, add the panko bread crumbs, cornmeal, garlic powder, paprika, salt, and pepper.
- Coat the tomatoes with breading. First, dip the tomato in the flour, then knock off the excess. Next, dip the flour caked tomato into the egg mixture. Toss the tomato into the panko and cornmeal mixture and use your fingers to press the breadcrumb mixture onto the tomato.
- Deep fry the tomatoes. Pour the oil 1 inch deep into a heavy bottom pot like a dutch oven. Heat the oil up to 350 degrees. Add a few tomatoes to the pot, making sure to not overcrowd it. Fry for 2-3 minutes on one side, then flip and fry for 2-3 more minutes. Remove the fried tomatoes and place them on a paper towel lined plate to help absorb some of the oil.
- Make the cajun remoulade sauce. In a blender, combine all the ingredients. Blend until the sauce is smooth.
- Build your sandwich. Make your BLT by choosing your favorite sandwich bread (mine is ciabatta), thick cut hickory smoked bacon, fried green tomatoes, lettuce, and maybe a few additions like microgreens, avocados, etc.
Troubleshooting fried green tomatoes
The batter fell off
Wet tomatoes will not hold the batter properly. Make sure the tomatoes are patted with a paper towel to help absorb the excess liquid. Allowing them to rest for 10 minutes on a paper towel is a crucial step for the most perfect crispy crunchiness!
The fried tomatoes are soggy
There are a few reasons friend tomatoes are soggy. First, make sure you are using a thermometer to test the frying oil tempurature. The tempurature needs to be at a consistent 350 degrees to ensure the batter is frying properly.
Do not stack or cover the tomatoes when they come out o the frying oil. Lay them in a single layer on a paper towel lined plate for 10 minutes to allow the batter to adhere to the tomato and remain crispy.
What to serve with fried green tomato BLTs
- If you are in a southern cuisine kind of mood, try these raspberry filled beignets!
- Five minute oven roasted asparagus is delicious, slightly crispy, and so easy to make!
- Pan roasted broccoli with garlic is an addictingly delicious side dish!
- Oven roasted vegetables with fresh thyme is an easy and healthy side dish to throw together.
- Quench your thirst, southern style, with this watermelon lemonade!
Fried Green Tomato BLT with Cajun Remoulade Sauce
- Dutch oven or heavy bottom pan
- Slotted spoon
- Shark knife
- Paper towels
- A few plates
- 3 Bowls
- 3 green tomatoes
- 1/2 cup all purpose flour
- 2 large eggs whisked
- 1/2 cup buttermilk
- 2 tbsp hot sauce
- 3/4 cup cornmeal
- 3/4 cup panko bread crumbs
- 1 tps garlic powder
- 1 tsp paprika powder
- salt & pepper
- frying oil (vegetable, canola, bacon grease)
For the Cajun remoualde sauce
- 1/2 cup mayoinase
- 1 tsp fresh parsely finely chopped
- 1 tsp lemon juice
- 1 tbsp dijon mustard
- 2 tbsp hot sauce
- 1 tsp capers
- 1 clove of garlic
- 1 tsp worcestershire sauce
- 1/2 tsp creole seasoning
- 1/2 tsp paprika powder
For the BLT
- 1 lb thick cut hickory smoked bacon cooked
- ciabatta bread
- Prepare the tomatoes. Cut the tomatoes using a sharp knife to 1/4 inch thickness. Lay the tomatoes on a paper towel lined plate and sprinkle with a pinch of salt. Allow the tomatoes to rest for 10 minutes so the paper towels absorb the excess liquid. While they are resting, heat the frying oil in a heavy bottom pot over medium heat.
- Create the dipping station. Place three bowls on the counter. In the first bowl, pour the flour. In the second bowl, whisk together the egg, hot sauce, and buttermilk. In the third bowl, combine the cornmeal, panko bread crumbs, garlic powder, paprika, salt, and pepper.
- Bread and fry the tomatoes. Blot the tomatoes with a paper towel. Working one at a time, coat the toamtoes in the flour first. Shake the tomato to knock any excess flour off. Next, coat the tomatoes in the egg mixture on both sides. After, place the tomatoes in the breadcrumb mixture. Use your fingers to press the breadcrumbs into the tomato to help them adhere. Check the frying oil tempurature with a thermometer (it should be 350 degrees). Place a few tomatoes at a time in the frying oil, cooking for 2-3 minutes on each side until golden brown. Do not ocercrowd the pot. Remove the tomatoes with a slotted spoon and place them on a paper towel lined plate. Allow them to rest for ten minutes.
Make the Cajun remoulade sauce
- Combine the mayonniase, parsely, lemon juice, dijon mustard, hot sauce, capers, garlic, worcestershire sauce, creole seasoning, and paprika in a blender. Blend until smooth. Pour the sauce in a glass jar with a lid and store in the fridge.
Make the BLT
- Toast the ciabatta bread until golden brown. Slice the avocado into thin strips, then layer on the bottom pieve of the bread. Place the fried green tomato ontop of the avocado, then layer with bacon and letuce. Drizzle the Cajun remoualde sauce onto of the letuce, then place the top piece of the bread on top. Serve with a pickle. Mangia!
Nutrition values are estimates, for exact values consult a nutritionist.
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