4 green tomatoes
¾ C mayonnaise
1 Tbsp dijon mustard
Juice of ¼ a lemon
1 tsp whole grain mustard
2 cloves garlic, finely minced
Scallions, finely chopped
1 Tbsp capers, chopped
Worcestershire sauce (to taste)
Hot sauce (to taste)
1 tsp cayenne pepper
1 tsp smoked paprika
1 C cornmeal
½ C breadcrumbs
1 ½ C white flour
1 C buttermilk
Start by slicing your green tomatoes into ¼ inch slices and place them on a paper towel lined baking sheet. Sprinkle them sparingly with kosher salt. Let them sit for about 30 minutes.
Now it’s time for the remoulade sauce. In a bowl, combine ¾ cup of mayonnaise, 1 Tbsp dijon mustard, the juice of 1/4 a lemon, 1 tsp whole grain mustard, 2 finely chopped cloves of garlic, some finely chopped scallions, a couple glugs of worcestershire and hot sauce, 1 tsp cayenne pepper, and 1 tsp smoked paprika. Whisk to combine and set aside.
Once your tomatoes have sat for 30 minutes, use a paper towel to pat them dry.
Get out three bowls. In the first bowl put ½ a cup of breadcrumbs with 1 cup of cornmeal. Combine. In the second bowl, crack 2 whole eggs and combine that with 1 cup of buttermilk and whisk to combine. In the third bowl, place 1 ½ cups of white flour along with some onion powder, white pepper, and garlic powder.
Now take your tomatoes and place them one at a time into your flour dredge, flipping repeatedly to make sure they are fully coated. Next move them to your egg mixture and make sure they are fully coated. Grab the tomatoes by the sides and place in your breadcrumb and cornmeal mixture. Make sure they are fully coated and then place on parchment lined baking sheet.
Heat vegetable oil to 325°F in a cast iron skillet. Drop in your tomatoes one batch at a time, making sure they’re not overlapping or touching too much. Remove once they have floated to the top and are golden brown, and place on a paper towel lined baking sheet.
Plate up with your remoulade. Serve and enjoy!