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Fried Green Tomatoes with Comeback Sauce

  • Prep Time: 20 Min
  • Cook Time: 25 Min
  • Servings: 4
  • Recipe Views: 1,539 Views

As hard as it may seem to believe, fried green tomatoes may not have originated in the South. Rumor has it among food historians that Jewish immigrants and later Northeastern and Midwestern folks have been frying up green tomatoes for decades. Today, however, the South has unquestionably claimed this popular dish as its own. Tangy green tomatoes fried in a breadcrumb and cornmeal coating just tastes like something your Grammy would have put out before Sunday dinner. In this recipe, the fried green tomatoes are paired with Comeback Sauce, a creamy Mississippi creation with just a little bit of spice that keeps ’em coming back for more. It’s a perfect accompaniment for any fried food, especially fried green tomatoes.

If you make the Comeback Sauce a day in advance, it becomes even more flavorful.



Serve immediately.

Step 1

Whisk all ingredients in a bowl until creamy. Store in the refrigerator until ready to use.

Step 2

Add the flour to a shallow dish with half of the salt and all the black pepper and cayenne pepper. Set aside. In another shallow dish, whisk together eggs, buttermilk, and hot sauce. Set aside. In a third shallow dish, whisk the cornmeal, breadcrumbs, and the rest of the salt together. Set aside. Slice the tomatoes about ¼ inch thick and pat them dry with a paper towel. Dredge one slice into the flour and shake off the excess. Then dip it into the egg mixture, getting it completely covered. Finally, sweep it through the cornmeal mixture. Place tomato on a wire rack while you are breading the rest of the tomatoes. Add the oil to a large skillet and turn the heat to medium. When the oil is hot, test it by dropping in a pinch of breadcrumbs. If it bubbles, it’s ready. Place two or three tomatoes into the oil. After a few minutes or when the bottoms have turned golden brown, flip them over. When they are golden all over, take them out and let them drain on a paper towel. Continue the process with the rest of the tomatoes.

Serving Suggestions

Arrange the fried tomatoes on a serving plate around a small bowl of Comeback Sauce. If you want to be really Southern, have an ice-cold pitcher of sweet tea at the ready.

My husband and I owned two restaurants in Beverly Hills and Los Angeles, which we sold in 2016 and retired to Newport Beach, CA. My husband was the Executive Chef and I was the Pastry Chef, our culinary specialties include Southern, American, Cajun/Creole, French and Italian.

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