The Weeknight Table

Produce

• 4 large firm green tomatoes
• 1 lemon
• 2 cloves garlic
• Green onions, for garnish

Dairy & Refrigerated

• 1 cup buttermilk
• 1 cup mayonnaise

Baking & Dry Goods

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/2 cup panko breadcrumbs
• 1 teaspoon sugar

Condiments & Sauces

• 1/4 cup ketchup
• 2 tablespoons chili sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 tablespoon hot sauce

Spices & Seasonings

• Kosher salt
• Black pepper
• Garlic powder
• Onion powder
• Smoked paprika
• Cayenne pepper
• Creole or Cajun seasoning

Oils

• Vegetable or canola oil, for frying

For the Comeback Sauce

• 1 cup mayonnaise
• 1/4 cup ketchup
• 2 tablespoons chili sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 tablespoon hot sauce
• 1 tablespoon fresh lemon juice
• 1 clove garlic, finely grated
• 1 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper
• Pinch of cayenne pepper

For the Fried Green Tomatoes

• 4 large firm green tomatoes
• Kosher salt
• 1 cup buttermilk
• 1 cup all-purpose flour, divided
• 1 cup yellow cornmeal
• 1/2 cup panko breadcrumbs
• 1 teaspoon Creole or Cajun seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon sugar
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• Vegetable or canola oil, for frying
• Sliced green onions, for garnish

Instructions

Start with the comeback sauce. Add the mayonnaise, ketchup, chili sauce, Dijon, Worcestershire, hot sauce, lemon juice, garlic, smoked paprika, onion powder, black pepper, and cayenne to a bowl. Stir until completely smooth. Taste and adjust the hot sauce or lemon if needed. Cover and refrigerate while you make the tomatoes. It gets even better if you make it a few hours ahead.

Slice the green tomatoes about 1/3-inch thick. Lay them on a wire rack or paper towels, season both sides lightly with kosher salt, and let them sit for about 15 minutes. The salt pulls excess moisture from the tomatoes, which means the breading sticks instead of sliding off into the frying oil. Blot them thoroughly dry.

Set up your breading station. Add 1/2 cup flour to one shallow dish. Pour the buttermilk into a second. In a third dish, combine the remaining 1/2 cup flour with the cornmeal, panko, Creole seasoning, garlic powder, onion powder, smoked paprika, sugar, black pepper, and cayenne.

Working one slice at a time, coat the tomato lightly in flour and shake off the excess. Dip it into the buttermilk, then press it firmly into the cornmeal mixture, making sure both sides and the edges are completely coated. Set the breaded tomatoes on a wire rack for about 5–10 minutes before frying. That little rest helps the crust stay attached.

Pour about 1/2 inch of oil into a heavy skillet and heat to 350°F. Fry the tomatoes in batches without crowding the pan, about 2–3 minutes per side, until deeply golden brown and crisp. Keep the oil around 340–350°F as you fry.

Transfer the tomatoes to a wire rack and immediately hit them with a tiny pinch of salt while they’re hot. Don’t stack them—you worked too hard for that crust to steam itself soft.

Pile the fried green tomatoes onto a platter, drizzle with a little comeback sauce, and finish with sliced green onions. Serve the rest of the sauce on the side for dipping.