I always make these at least once a summer. My favorite part is the tangy, delectable remoulade sauce – you can dip just about anything in it and it’s delicious!
- 3 medium green tomatoes
- 1 cup all-purpose flour
- 1 Tbsp Cajun seasoning (optional)
- 1/2 cup milk or buttermilk
- 1 egg
- 1/3 cup cornmeal
- 1/2 cup Panko crumbs
- 1/4 cup vegetable oil
- 1 1/4 cups mayonnaise
- 1/4 cup country-style (grainy) mustard
- 1 Tbsp sweet paprika
- 2 tsp Cajun or Creole seasoning
- 2 tsp prepared horseradish
- 1 tsp dill pickle juice
- 1 tsp hot sauce (Sriracha or Tabasco)
- 1 large clove garlic – minced and smashed
- Core the tomatoes and cut into 1/2 inch slices. Sprinkle with salt; let stand for 5 minutes.
- Meanwhile, mix in 3 separate shallow bowls: the flour and Cajun seasoning (if using), the buttermilk and egg, and bread crumbs and cornmeal.
- Heat the oil in a skillet over medium heat. Dip tomato slices in the flour-seasoning mix, then buttermilk-egg mixture, then the cornmeal-bread crumb mix. In the skillet, fry half of the coated tomato slices at a time, for 3-5 minutes on each side or until brown.
- Set the cooked tomatoes on wire racks to drain. Sprinkle with a little salt while hot.
- Make the sauce: mix all the sauce ingredients together in a medium bowl. The remoulade is better if left for a few hours to let the flavors meld. Keep refrigerated.