Appetizer: United States – Maryland (Mid-Atlantic United States) – Fried Green Tomatoes

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 10 min

Total 40 min

Ingredients

- 3–4 medium firm green tomatoes, approx. 1.5 lb (680 g)
- 1 cup (120 g) yellow cornmeal
- 3/4 cup (90 g) all-purpose flour, plus 1/4 cup (30 g) extra for dredging
- 1 tsp (5 g) Old Bay seasoning, plus 1 tsp (5 g) for dusting
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 2 large eggs (approx. 100 g)
- 1/2 cup (120 ml) buttermilk
- 1 tbsp (15 ml) hot sauce (optional)
- Vegetable oil for shallow frying, about 2 cups (475 ml) or enough for a 1/2 in (1.25 cm) layer in skillet
- Lemon wedges for serving
Remoulade (Maryland Old Bay remoulade)
- 1 cup (240 g) mayonnaise
- 2 tbsp (30 g) Creole or Dijon mustard
- 1 tbsp (15 ml) lemon juice
- 2 tsp (10 g) Old Bay seasoning
- 1 tsp (5 ml) Worcestershire sauce
- 1 tbsp (15 g) finely chopped dill pickle or 1 tbsp (10 g) capers, chopped
- 1 small garlic clove, minced (about 2.5 g)
- 1 tbsp (4 g) finely chopped fresh parsley
- 1/4 tsp (1 g) smoked paprika (optional)
- Freshly ground black pepper to taste

Instructions

Short Description:
Crisp, golden slices of firm green tomato dredged in seasoned flour and cornmeal, shallow-fried until crunchy and served with a tangy Old Bay remoulade typical of Maryland kitchens.

Regional Notes:
This Maryland version uses Old Bay seasoning in both the coating and the dipping sauce to reflect local flavor preferences. The crumb is cornmeal-forward (reflecting Mid-Atlantic texture) rather than exclusively flour- or breadcrumb-based, and the remoulade-style mayo sauce includes briny and spicy notes common in Maryland seafood and appetizer sauces.

1. Slice the tomatoes into 1/2-inch (12 mm) thick rounds. Arrange in a single layer on a tray, sprinkle lightly with 1/2 tsp (3 g) kosher salt, and let sit 10 minutes to draw out excess moisture. Pat dry with paper towels.
2. Set up a three-station dredging line: (A) 1/4 cup (30 g) flour for initial dusting; (B) whisk together 2 large eggs (approx. 100 g), 1/2 cup (120 ml) buttermilk, and 1 tbsp (15 ml) hot sauce (if using); (C) mix 1 cup (120 g) cornmeal, 3/4 cup (90 g) flour, 1 tsp (5 g) Old Bay, 1/2 tsp (3 g) kosher salt, and 1/2 tsp (1 g) black pepper.
3. Lightly dust each tomato slice in station A flour, shake off excess, dip into the egg-buttermilk mixture (station B) to coat, then press into the cornmeal mixture (station C) so both sides are well coated. Place coated slices on a wire rack while heating the oil.
4. Heat a large skillet over medium heat and add enough vegetable oil to reach a 1/2 in (1.25 cm) depth (about 2 cups / 475 ml). Heat oil to 350–365°F (175–185°C). If you don't have a thermometer, test by dropping a pinch of cornmeal— it should sizzle immediately and brown in about 30–45 seconds.
5. Fry the tomato slices in batches (do not overcrowd) 2–3 minutes per side, or until deep golden brown and crisp. Turn carefully with a slotted spatula. Adjust heat so oil stays at 325–350°F (160–175°C) to avoid overbrowning.
6. Transfer fried tomatoes to a wire rack set over a sheet pan or to paper towels to drain briefly; season immediately with a light sprinkle of Old Bay and a pinch of salt.
7. While tomatoes fry, make the remoulade: in a bowl whisk together 1 cup (240 g) mayonnaise, 2 tbsp (30 g) Creole or Dijon mustard, 1 tbsp (15 ml) lemon juice, 2 tsp (10 g) Old Bay, 1 tsp (5 ml) Worcestershire, minced garlic, chopped pickle or capers, chopped parsley, smoked paprika (if using), and black pepper to taste. Chill at least 15 minutes to let flavors meld.
8. Arrange fried green tomatoes on a platter, serve hot with Old Bay remoulade and lemon wedges for squeezing. Enjoy as an appetizer for 3–4 people; leftovers are best reheated briefly in a 375°F (190°C) oven to crisp.