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Fried Green Tomatoes With Comeback Sauce

Fried Green Tomatoes With Comeback Sauce 4.000

Laura Chase de Formigny for The Washington Post; styling by Lisa Cherkasky for The Washington Post

Sep 2, 2020

Fried green tomatoes are a Southern classic, and this version from Texas native and Wisconsin chef Adrian Lipscombe is true to its spirit, with a shatteringly crisp crust enlivened by the addition of a Cajun or Creole seasoning blend.

Even the frying-averse should be able to handle this recipe. Only a cup of oil goes into a deep cast-iron skillet, and there is minimal risk of splatters or boil-overs.

Per Lipscombe's advice, we've paired the tomatoes with comeback sauce, another Southern staple that's a satisfying mix of creamy, spicy and sweet. Food blogger Sommer Collier's version is quick, pantry-friendly and tasty.

Make Ahead: The sauce can be refrigerated for up to 1 day in advance. Leftover sauce can be refrigerated as well. The tomatoes are best when freshly made, but they're still pretty good (especially on a sandwich) reheated in the oven at 350 degrees until warm and crisp again.


Servings:
4 - 6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-6 servings

Ingredients
  • For the tomatoes
  • 3 medium, firm green tomatoes, cored and cut into 1/4-inch slices
  • Smoked salt (may substitute kosher salt)
  • 2 large eggs
  • 1 cup whole or low-fat buttermilk
  • 1 1/2 cups all-purpose flour
  • 1 tablespoon plus 1 1/2 teaspoons store-bought or homemade Cajun or Creole seasoning blend (see related recipe)
  • 1/4 teaspoon cayenne (optional)
  • 3/4 cup cornmeal
  • 3/4 cup panko bread crumbs
  • 1 cup vegetable oil, such as canola
  • For the sauce
  • 1/2 cup mayonnaise
  • Generous 1 tablespoon ketchup
  • 1 tablespoon honey
  • 1 1/2 teaspoons hot sauce
  • 1 teaspoon store-bought or homemade Cajun or Creole seasoning blend (see related recipe)
  • 3/4 teaspoon Worcestershire sauce

Related Recipes

Directions

Make the tomatoes: Place the sliced tomatoes on a rimmed baking sheet or large platter and sprinkle on both sides with the smoked salt. Let them rest for at least 5 minutes.

In a large, shallow bowl or pie dish, beat the eggs and then add buttermilk, whisking until combined. In a separate shallow bowl or pie dish, stir together the flour, Cajun/Creole seasoning, cayenne (if using), cornmeal and panko. Dip each tomato slice in the egg mixture and then the flour mixture, using the tines of a fork to move them (fingers tend to rub off the breading). Repeat the process. Double-dipping ensures a wonderfully crisp crust. Transfer the coated slices to a separate rimmed baking sheet. Every so often, scrape off the buildup of the flour mixture that will probably accumulate on the fork, but save a little on the side for testing the frying oil's temperature. Let the breaded tomato slices rest for at least 10 minutes (about as long as it takes for the oil to heat up) to help the coating set.

Heat the oil in a 12-inch cast-iron skillet over medium heat. If you have an instant-read thermometer, check the temperature of the oil, aiming for around 300 degrees. You also can test by dropping in a small clump of the moistened breading into the oil. It should immediately start bubbling and turn golden. If the oil just soaks into the breading with very little action, it's not ready.

In batches, fry as many tomatoes as you can fit in the skillet without crowding (we did about 5), for 3 to 4 minutes, or until dark golden brown. Flip and repeat on the other side. Halfway through each batch, rotate the slices 180 degrees to ensure even browning. The oil should maintain a lively bubble, but if it's too vigorous or the breading is edging toward burned, reduce the heat as needed.

Transfer the tomatoes to a rimmed baking sheet or large platter (from the first step, just wipe it dry) lined with a double layer of paper towels to drain. Let cool slightly (the tomatoes can be very hot inside) while you make the sauce.

Make the sauce: In a small bowl, whisk together the mayonnaise, ketchup, honey, hot sauce, Cajun/Creole seasoning and Worcestershire sauce until thoroughly combined.

Serve the tomatoes warm with the sauce on the side for dipping.

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Recipe Source

Tomato recipe adapted from chef Adrian Lipscombe of Uptowne Cafe and Bakery in La Crosse, Wis.; sauce recipe adapted from Sommer Collier at aspicyperspective.com.

Tested by Becky Krystal.

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Nutritional Facts

Calories per serving (based on 6, using 1 tablespoon sauce per serving): 278


% Daily Values*

Total Fat: 12g 18%

Saturated Fat: 2g 10%

Cholesterol: 64mg 21%

Sodium: 238mg 10%

Total Carbohydrates: 35g 12%

Dietary Fiber: 2g 8%

Sugar: 7g

Protein: 8g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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