Fried Green Tomatoes with Cajun Remoulade

The trick to a crust that stays on the tomato is a three-stage dredge finished in stone-ground cornmeal, which fries up sandy and crisp instead of soggy. Pick tomatoes that are hard and pale green with no blush of pink, since ripe ones collapse in the oil.

Ingredients

• 3 large firm green tomatoes, cut into 1/2-inch slices
• 1 cup all-purpose flour
• 1 teaspoon kosher salt, divided
• 2 large eggs
• 1/2 cup buttermilk
• 1 cup stone-ground cornmeal
• 1/2 cup panko breadcrumbs
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• Peanut or vegetable oil, for frying
• 3/4 cup mayonnaise
• 1 tablespoon Creole mustard or whole-grain mustard
• 1 tablespoon dill pickle relish
• 2 teaspoons prepared horseradish
• 1 teaspoon hot sauce
• 1 clove garlic, minced
• 1/2 teaspoon smoked paprika
• 1 teaspoon lemon juice

Instructions

1. Make the remoulade first so it can chill. Whisk together the mayonnaise, Creole mustard, relish, horseradish, hot sauce, minced garlic, smoked paprika, and lemon juice. Refrigerate while you fry.
2. Set the tomato slices on a rack and sprinkle both sides with 1/2 teaspoon of the salt. Let them sit 10 minutes, then blot dry.
3. Set up three shallow dishes. In the first, whisk the flour with the remaining 1/2 teaspoon salt. In the second, beat the eggs with the buttermilk. In the third, combine the cornmeal, panko, paprika, garlic powder, and black pepper.
4. Dredge each slice in flour, then dip in the egg wash, then press firmly into the cornmeal mixture, coating both sides. Set the coated slices back on the rack.
5. Pour 1/2 inch of oil into a cast-iron skillet and heat over medium until it reaches 350 F. A pinch of cornmeal should sizzle immediately.
6. Fry in batches without crowding, about 2 to 3 minutes per side, until deep golden. Adjust the heat to keep the oil steady around 350 F.
7. Drain on a paper-towel-lined rack and salt lightly while hot. Serve right away with the cold remoulade.

Tips

• Keep one hand for wet dredging and one for dry, or your fingers will club up with batter.
• Hold finished tomatoes in a 200 F oven on a rack while you fry the rest so they stay crisp.