Ingredients

• 3 large green tomatoes cut into ¼ inch slices

• Salt and pepper

• 1 cup all-purpose flour

• 2 eggs

• ¼ cup buttermilk

• 2 Tbsp mustard of choice

• ½ cup white cornmeal

• ½ cup panko bread crumbs

• 1 tsp split in half each of smoked paprika, chili powder, salt, onion powder, and garlic powder o *half goes into the flour, half into the panko/cornmeal mix

• Frying oil

  Remoulade:

• ¾ cup mayo

• 2 Tbsp Dijon

• 2 Tbsp horseradish mustard

• 1 Tbsp lemon juice

• 1 Tbsp minced green onion

• 2 tsp creole seasoning

• 1 tsp pickle juice (any kind of pickle

• Splash hot sauce
  

Directions

1. Prepare a dredging station for frying: 1 shallow pan with the all-purpose flour and seasoning, one with the two eggs, beaten, with the mustard and 1 Tbsp water, and one with the panko, cornmeal, and seasoning

2. Preheat frying oil to 350 Fahrenheit. You may deep fry, but I prefer to shallow fry

3. Season the tomato slices with salt and pepper

4. Dip each slice into the flour and shake off the excess

5. Dip each slice into the egg mixture and allow the excess to drip

6. Finish the dredging by coating the slices in the panko mixture. If there are spots of tomato that aren’t coated, repeat the egg and panko steps.

7. Fry the slices in batches for about 5-6 minutes, flipping halfway through if a shallow fry

8. Let the tomato slices drain on paper towels after frying, and salt them immediately