Instructions

Remoulade

1. In a small bowl, combine all of the ingredients. Stir well to combine. Cover and refrigerate for at least 30 minutes to allow the flavors to develop.

Fried Green Tomatoes

1. Thinly slice the tomatoes and lightly salt each side. Place in a colander in the sink and allow the salt to draw some of the moisture out for about 10 minutes.
2. In a medium bowl, whisk the egg and buttermilk together.
3. In a shallow dish combine the cornmeal, our, pepper, and 1⁄2 tsp of salt.
4. Blot the tomatoes with paper towels to remove the excess moisture. Dip the tomatoes in the egg wash, and then dredge them in the cornmeal mixtures, pressing lightly to coat them.
5. Put the tomatoes in the freezer, separated on a baking sheet so they are not touching.
6. Fill a heavy bottom pot 2/3 full of vegetable oil and heat to 350°F.
7. Lay paper towels down on a baking sheet to place the tomatoes on once they are fried.
8. Once the oil is heated, pull the tomatoes out of the freezer and fry them two at a time, ensuring that they do not touch as they are frying.
9. Fry for 4 to 5 minutes on each side or until golden brown. Pull them out with a slotted spoon once ready and set them on paper towels to drain.
10. Serve with remoulade sauce.