Fried Green Tomatoes

Preparation info

  • Difficulty


  • Yield:



Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

Green tomatoes have always seemed to me to be one of the most curious of foods to be cooked. I have always wondered if they were first plucked and cooked because some gardener simply could not wait for the summer harvest when they were sweet, red, and luscious. I, personally, love fried green tomatoes, particularly those that are coated with cornmeal before cooking.


  • pounds green tomatoes
  • Tabasco sauce to taste
  • 6 tablespoons flour
  • 6 tablespoons cornmeal
  • Coarse salt to taste, if desired
  • Freshly ground black pepper to taste
  • ½ teaspoon cayenne pepper
  • ¾ cup peanut or vegetable oil, approximately


  • Cut the tomatoes in slices about ¼ inch thick. Sprinkle the slices with Tabasco.
  • Combine the flour and cornmeal with salt, black pepper, and cayenne pepper. Put in a plastic bag. Add the tomato slices, a few at a time, and toss to coat with the flour mixture. Shake off the excess.
  • Heat about ¼ inch of oil in a skillet and fry the tomatoes, adding them a few at a time, without overcrowding, until golden brown on each side. Drain on paper towels.
  • Serve immediately. If kept, the tomatoes will turn soggy.