Fried Green Tomatoes with Comeback Sauce
Green tomatoes are a once-a-year seasonal delight, prized for their firm texture and bright, tangy flavor. Soaking them in a brine deepens their crispness, and frying transforms them into golden, crunchy bites with a fresh, savory edge—perfect for dipping into the iconic comeback sauce.
Ingredients
Comeback Sauce
Mayonnaise
Ketchup
Lemon juice
Mustard
Hot sauce
Worcestershire sauce
Paprika
1 teaspoon salt
1/2 teaspoon pepper
Fried Green Tomatoes
Green tomatoes (sliced into 1/4-inch rounds)
Buttermilk
Hot sauce
Lemon juice
Garlic
Paprika
1 teaspoon salt (for brine)
1/2 teaspoon pepper (for brine)
Cornmeal
Flour
Parsley
1 teaspoon salt (for coating)
1/2 teaspoon pepper (for coating)
Vegetable oil (for frying)
Salt (for sprinkling)
Directions
For the Comeback Sauce
In a medium bowl, stir together mayonnaise, ketchup, lemon juice, mustard, hot sauce, Worcestershire sauce, paprika, 1 teaspoon salt, and 1/2 teaspoon pepper until smooth. Cover and refrigerate for at least 30 minutes (or up to 2 days) to let the flavors meld.
For the Fried Green Tomatoes
Brine the tomatoes: In a medium shallow bowl, whisk together buttermilk, hot sauce, lemon juice, garlic, paprika, 1 teaspoon salt, and 1/2 teaspoon pepper. Gently add the tomato slices, ensuring they’re fully submerged. Cover and refrigerate for 4 to 8 hours—this step is key for crispness and flavor.
Prep for frying: Remove the tomatoes from the fridge and let them come to room temperature (about 30 minutes). Heat a large cast-iron skillet over medium-high heat, add 1/4 inch of oil, and wait until it shimmers (don’t let it smoke). Line a cooling rack with paper towels to drain fried tomatoes.
Make the coating: In another shallow bowl, whisk together cornmeal, flour, garlic, paprika, parsley, 1 teaspoon salt, and 1/2 teaspoon pepper.
Coat the tomatoes: Take each slice from the brine, shake off excess liquid, and dredge in the cornmeal mixture—press gently to ensure even coverage. Transfer to a plate.
Fry: Cook the tomatoes in batches (don’t overcrowd the skillet) for 3 to 4 minutes per side, until golden brown and crispy. Use a slotted spoon to flip.
Finish and serve: Transfer fried tomatoes to the cooling rack. Sprinkle with salt immediately. Serve hot with the chilled comeback sauce on the side.
