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Cornmeal Dusted Fried Green Tomatoes Recipe


Cornmeal Dusted Fried Green Tomatoes

as prepared by Chef Chris Shepley of The Vintage House Restaurant at Messina Hof Winery
Course Appetizer
Cuisine American
Servings 4


  • 2-3 large green tomatoes cored & sliced 1/2 inch thick
  • 1 cup buttermilk
  • 3 whole eggs
  • 1 tbsp pepper sauce
  • 2 cups yellow cornmeal
  • 1 cup flour
  • 1 quart vegetebal oil
  • salt & pepper to taste


  1. Mix together the buttermilk and eggs and pepper sauce. Mix together the flour and cornmeal.
  2. Dredge the tomatoes in the cornmeal mix then the egg wash then back to the cornmeal mix.
  3. Heat the vegetable oil in a heat bottom pan to 325 degrees.
  4. Fry the tomatoes several minutes on each side till just tender. Serve hot with remoulade sauce.

Recipe Notes

Executive Chef Chris Shepley of The Vintage House Restaurant features vineyard cuisine and locally grown fresh from the garden produce in his recipes. He conducts Cooking Parties with the Chef on the third Sunday of each month at Messina Hof.

Click here to view wine pairing tips with this recipe.

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