Ingredients:

  • 4 large firm green tomatoes, sliced 1.25 cm thick
  • 1 tsp Kosher salt
  • 0.5 cup All-purpose flour
  • 1 tbsp Cajun seasoning
  • 2 large eggs
  • 0.5 cup Buttermilk
  • 0.75 cup Stone-ground yellow cornmeal
  • 0.75 cup Panko breadcrumbs
  • 1 cup Neutral oil for frying
  • 0.5 cup Mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tsp Prepared horseradish
  • 1 tsp Smoked paprika
  • 1 clove Garlic, minced
  • 1 dash hot sauce

Instructions:

  1. Place the 1.25 cm tomato slices on paper towels and sprinkle with 1 tsp salt. Let them sit for 10-15 minutes until beads of water appear on the surface. Pat dry with fresh paper towels.
  2. Prepare the flour. In a shallow bowl, whisk 0.5 cup flour with 1 tbsp Cajun seasoning.
  3. Whisk the wet. In a second bowl, beat 2 eggs with 0.5 cup buttermilk until smooth and pale yellow.
  4. Mix the crunch. Combine 0.75 cup cornmeal and 0.75 cup panko in a third bowl.
  5. Coat with flour. Dredge each tomato slice in the flour mixture, shaking off any excess.
  6. Dip in buttermilk. Submerge the floured slice into the buttermilk mixture until fully coated.
  7. Press the crust. Place the slice into the cornmeal panko mix, pressing firmly to ensure the breading adheres to every nook.
  8. Heat 1 cup oil in a cast iron skillet over medium high. Fry for 3-4 minutes per side until deep golden brown and shatter crisp.
  9. Drain and serve. Move the tomatoes to a wire rack (not paper towels) to keep them from steaming. Whisk the remoulade ingredients together and serve immediately.