Ingredients:

  • 2-3 large green tomatoes, firm and unripe, sliced 1/4-inch thick
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup yellow cornmeal, finely ground
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 large eggs, lightly beaten
  • 1/4 cup milk
  • Vegetable oil or canola oil, for frying
  • 1/2 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon prepared horseradish
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 tablespoon Creole or Cajun seasoning
  • 1 tablespoon finely chopped fresh parsley
  • 1 teaspoon hot sauce, or to taste
  • 1/4 teaspoon cayenne pepper

Instructions:

  1. In a small bowl, whisk together all remoulade ingredients. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
  2. Wash and dry the green tomatoes. Slice into 1/4-inch thick rounds.
  3. In the first shallow dish, combine flour, salt, and pepper. In the second dish, whisk together eggs and milk. In the third dish, combine cornmeal, garlic powder, and onion powder.
  4. Dredge each tomato slice in the flour mixture, shaking off excess. Dip into the egg mixture, then coat thoroughly with the cornmeal mixture, pressing gently to ensure even coverage. Place breaded tomato slices on a wire rack and let rest for 15 minutes to allow the breading to adhere.
  5. Pour enough vegetable oil into a large skillet or Dutch oven to reach a depth of about 1/2 inch. Heat over medium-high heat until the oil reaches 350-375°F (175-190°C).
  6. Carefully add the breaded tomato slices to the hot oil in a single layer, being careful not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and crispy.
  7. Remove the fried green tomatoes from the oil with a slotted spoon or spider and place them on a plate lined with paper towels to drain excess oil. Serve immediately with the chilled spicy remoulade sauce.