Fried Green Tomatoes with my take on Remoulade Sauce‏

I was looking all over for green tomatoes and they were nowhere to be found so my cooking teacher so nicely brought me some out of his garden. I really wanted fried green tomatoes badly and needed to make them before they turned red. I did not have any cornmeal, but chose to make them anyway and they still turned out nicely! 

Slice tomatoes in 1/2" thick slices. Line them on a paper towel and sprinkle with salt to drain excess juice. Let them sit for 15 minutes. 

Whisk 1/2 cup buttermilk and 2 eggs together in one dish, a cup of flour in a second dish, and 1 cup breadcrumbs and 1 cup cornmeal in a third dish. I did not have any cornmeal, so I combined my breadcrumbs and flour in a dish together. This works fine in a pinch, but cornmeal is best.  Let tomato slices sit in the buttermilk and egg mixture for 10 minutes prior to frying to soften them up a bit.

Dip slices into flour, then buttermilk/egg mixture, then into cornmeal/breadcrumb mixture. Fry slices in reserved bacon fat on med-high heat approx 3-5 minutes per side. Add more bacon fat as needed. Sides are ready to turn when they are golden brown. If you prefer not to use bacon fat, vegetable oil works also.

When tomatoes are finished, top with Remoulade sauce and serve! 

Fried Green Tomatoes:

4 large green tomatoes

• 2 eggs
• 1/2 cup buttermilk
• 1 cup all-purpose flour
• 1 cup cornmeal
• 1 cup bread crumbs
• 2 teaspoons coarse kosher salt
• Reserved bacon fat for frying
• 
  
• Slice tomatoes 1/2 inch thick. Do not use the ends.
• Whisk eggs and milk together in a bowl. Scoop flour onto a plate. Mix cornmeal and bread crumbs in another bowl. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
• In a large skillet add a scoop of bacon fat. Let this melt over a medium-high heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch one another. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.

Generally, Remoulade sauce has scallions, onions, celery, parsley, and horseradish sauce. I didn't have any of those things, so I got as close as I could and the sauce I ended up with was really great.

Remoulade Sauce:
Add 1/2 cup mayonnaise, 2 tablespoons whole grain mustard, 2 tablespoons ketchup, 1 tablespoon fresh lemon juice, 2 cloves garlic, 1 teaspoon paprika, 2 teaspoons hot sauce, 1/4 teaspoon fresh ground black pepper, and 6 leaves of basil into a food processor. Process in food processor until combined.

Serve sauce on top of fried green tomatoes.

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