Ingredients:

  • 3 medium green tomatoes, sliced ½-inch thick (about 500g / 1.1 lbs)
  • 1 cup all-purpose flour (120g)
  • 2 large eggs, beaten
  • 1 cup yellow cornmeal (160g)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • Vegetable oil, for frying (about 2 cups/480ml)
  • ½ cup mayonnaise (120ml)
  • 2 tablespoons Dijon mustard (30ml)
  • 1 tablespoon sweet pickle relish (15ml)
  • 1 tablespoon lemon juice (15ml)
  • 1 teaspoon hot sauce (optional) (5ml)
  • ¼ teaspoon paprika
  • ¼ teaspoon garlic powder
  • Pinch of cayenne pepper (optional)

Instructions:

  1. Slice the green tomatoes and lightly salt them. Let them sit for 10 minutes to draw out excess moisture (this helps with the breading adhering). Pat dry with paper towels.
  2. In three separate shallow dishes, place the flour, beaten eggs, and cornmeal mixture (cornmeal, salt, pepper, garlic powder, and paprika).
  3. Dredge each tomato slice in flour, then dip in egg, and finally coat thoroughly with the cornmeal mixture.
  4. Heat about ½ inch of vegetable oil in a large skillet or Dutch oven over medium-high heat. The oil is ready when a small piece of breading sizzles immediately upon contact.
  5. Carefully place the breaded tomato slices in the hot oil, working in batches to avoid overcrowding the pan.
  6. Fry for 2-3 minutes per side, or until golden brown and crispy.
  7. Remove the fried tomatoes with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
  8. While the tomatoes are frying, whisk together all remoulade ingredients in a small bowl.
  9. Serve the fried green tomatoes hot, with a generous dollop of remoulade sauce.