Name: Fried Green Tomatoes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 large green tomatoes (about 2 lb, sliced ⅓ inch thick); ¾ teaspoon kosher salt; ½ cup all-purpose flour (for dredging); 2 large eggs; ½ cup buttermilk; ¾ cup yellow cornmeal; ¼ cup all-purpose flour (for the coating); 1 teaspoon Cajun seasoning; ¼ teaspoon black pepper; 1 cup vegetable oil (for frying); ½ cup mayonnaise; 1 tablespoon Dijon or Creole mustard; 1 teaspoon hot sauce; 1 teaspoon fresh lemon juice; ½ teaspoon smoked paprika; 1 tablespoon dill pickle relish

Instructions

Salt the tomatoes
Salt the tomatoes:
Lay the green tomato slices on paper towels, sprinkle both sides with ¾ teaspoon kosher salt, and let sit for 10 minutes. Pat dry.
Set up the breading
Set up the breading:
Place ½ cup flour in one shallow dish. In a second dish, whisk 2 eggs with ½ cup buttermilk. In a third, mix ¾ cup cornmeal, ¼ cup flour, 1 teaspoon Cajun seasoning, and ¼ teaspoon black pepper.
Bread
Bread:
Dredge each slice in flour, dip in the egg mixture, and press firmly into the cornmeal mixture on both sides.
Fry
Fry:
Heat 1 cup vegetable oil in a large cast-iron skillet over medium-high heat to 350°F. Fry the slices in batches for 2 to 3 minutes per side, until deep golden and crisp, then drain on a wire rack.
Sauce and serve
Sauce and serve:
Stir together ½ cup mayonnaise, 1 tablespoon mustard, 1 teaspoon hot sauce, 1 teaspoon lemon juice, ½ teaspoon smoked paprika, and 1 tablespoon pickle relish. Serve the fried green tomatoes hot with the remoulade.

Tips

Choose firm, completely green tomatoes; they hold their shape and have the classic tangy flavor. Draining on a wire rack instead of paper towels keeps the bottoms crispy. Don't crowd the skillet, or the oil temperature drops and the coating gets greasy.