Ingredients

For the Fried Green Tomatoes

• 3-4 large firm green (unripe) tomatoes, sliced into ¼-½ inch rounds

• 1 teaspoon kosher salt for salting tomatoes

• 1 cup all-purpose flour

• ½ cup cornmeal

• ½ cup panko breadcrumbs

• 2-3 large eggs, beaten (or ¾ cup buttermilk)

• 1 teaspoon paprika

• ½ teaspoon cayenne pepper

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• Salt and black pepper to taste

• Vegetable oil for frying (peanut, canola, or corn oil)

For the Remoulade Sauce

• 1 cup mayonnaise

• 2 tablespoons Dijon mustard

• 1 tablespoon whole grain mustard

• 2 tablespoons fresh lemon juice

• 1 tablespoon capers, chopped

• 2 green onions, finely chopped

• 2 tablespoons fresh parsley, minced

• 1 clove garlic, minced

• 1 teaspoon hot sauce

• ½ teaspoon paprika

• ¼ teaspoon cayenne pepper

• Salt and pepper to taste

Instructions

Prepare the Tomatoes

Slice the green tomatoes into uniform ¼ to ½-inch thick rounds, removing the stem end. Arrange slices on paper towels and sprinkle both sides generously with kosher salt. Let them sit for 5-10 minutes to draw out excess moisture, which prevents soggy coating and concentrates flavor.

Set Up Breading Station

Create three separate shallow bowls for the breading process. In the first bowl, combine flour with salt and pepper. In the second bowl, beat eggs (or use buttermilk for tangier flavor). In the third bowl, mix cornmeal, panko breadcrumbs, paprika, cayenne, garlic powder, onion powder, salt, and pepper.

Make the Remoulade Sauce

Whisk together mayonnaise, both mustards, lemon juice, chopped capers, green onions, parsley, minced garlic, hot sauce, paprika, and cayenne pepper. Season with salt and pepper to taste. Refrigerate while preparing tomatoes to let flavors meld.

Bread and Fry the Tomatoes

Pat tomato slices dry with paper towels after salting. Heat ¼ inch of oil in a large skillet to 350-370°F. Dredge each tomato slice first in flour, then egg or buttermilk, then the cornmeal mixture, pressing gently to ensure coating adheres.

Fry tomatoes in batches to avoid overcrowding, cooking 2-3 minutes per side until golden brown and crispy. Transfer to a wire rack or paper towels to drain and immediately season with salt while hot.