📖 Instructions

1. Prepare the Green Tomatoes: Start by washing your green tomatoes thoroughly. Slice each tomato into 1/4 to 1/3-inch thick rounds. This thickness is crucial for the perfect balance of tender inside and crisp outside. Pat them *very* dry with paper towels; excess moisture is the enemy of crispiness! Lay them out on a baking sheet lined with paper towels and sprinkle lightly with salt. Let them sit for about 10-15 minutes; this helps draw out more moisture and seasons them from the inside. Gently blot them dry again before moving on.
2. Make the Remoulade Sauce: While the tomatoes are "sweating," let's get that fantastic remoulade ready. In a medium bowl, combine the mayonnaise, Dijon mustard, Creole mustard (or a bit more Dijon if you don't have Creole), lemon juice, minced garlic, finely chopped celery, minced red onion, Worcestershire sauce, hot sauce (like Tabasco or Louisiana brand, adjust to your spice preference!), smoked paprika, and a pinch of cayenne pepper. Whisk everything together until it's smooth and beautifully combined. Taste it! Does it need more salt? A little more lemon zing? Adjust to your liking. Cover the bowl and pop it in the fridge to chill; the flavors will meld together wonderfully while you prepare the tomatoes.
3. Set Up Your Breading Station: This is where the magic happens! You'll need three shallow dishes or pie plates. In the first dish, whisk together the all-purpose flour, cornstarch, 1 teaspoon salt, and 1/2 teaspoon black pepper. The cornstarch is your secret weapon for extra crispiness, trust me. In the second dish, whisk the two large eggs with the buttermilk until well combined. In the third dish, combine the cornmeal, breadcrumbs (panko works great for extra crunch!), 1 teaspoon salt, 1/2 teaspoon black pepper, and any optional spices like garlic powder or onion powder. Mix these dry ingredients thoroughly.
4. Bread the Tomatoes: Now for the fun part! Working with one tomato slice at a time, first dredge it in the flour mixture, shaking off any excess. Make sure it's fully coated. Next, dip it into the egg and buttermilk mixture, letting any excess drip off. Finally, press it firmly into the cornmeal/breadcrumb mixture, ensuring both sides are well coated. Really press it on there to create a good crust. Place the breaded tomato slices on a clean baking sheet or wire rack as you go, making sure they don't overlap. Let them sit for about 5-10 minutes; this allows the breading to adhere better and helps prevent it from falling off during frying.
5. Heat the Oil: Grab a large, heavy-bottomed skillet or a Dutch oven. Pour in enough vegetable oil, canola oil, or peanut oil to reach about 1/2 to 3/4 inch deep. Place the skillet over medium-high heat. You're aiming for a temperature of 350-365°F (175-185°C). If you have a thermometer, use it! If not, a good test is to drop a tiny pinch of the cornmeal mixture into the oil; if it sizzles vigorously and floats to the top, your oil is ready. Don't let it get too smoky!
6. Fry the Tomatoes: Carefully place a few breaded tomato slices into the hot oil, making sure not to overcrowd the pan. Give them some space; this keeps the oil temperature from dropping too much and ensures even cooking. Fry for about 2-3 minutes per side, or until they're beautifully golden brown and crispy. Keep a close eye on them; they can go from perfect to burnt quickly.
7. Drain and Season: Using tongs, carefully remove the fried green tomatoes from the oil and place them on a wire rack set over a baking sheet lined with paper towels. This allows excess oil to drain off and helps maintain their crispness. Immediately sprinkle them with a little extra salt while they're hot. Work in batches until all the tomato slices are fried.
8. Serve Immediately: Arrange the hot, crispy fried green tomatoes on a serving platter. Serve them with that chilled, zesty remoulade sauce on the side for dipping. They're best enjoyed right away, so gather everyone around and dig in!