Fried Green Tomatoes with Remoulade Sauce

Prepare the Tomatoes

• Slice the green tomatoes into consistent 1/4-inch (about 6mm) thick rounds.
• Arrange the slices in a single layer on a plate lined with paper towels.
• Sprinkle both sides of the tomato slices evenly with about 1/2 teaspoon of salt. Let them sit for 10-15 minutes. This step draws out excess moisture, which is key for a crispy crust.
• After 15 minutes, use another paper towel to pat the slices completely dry.

Set Up the Breading Station

• Prepare three shallow dishes or pie plates.
• In the first dish, add the all-purpose flour.
• In the second dish, whisk the large egg and buttermilk together until smooth and uniform.
• In the third dish, combine the yellow cornmeal, the remaining 1/2 teaspoon of salt, black pepper, and cayenne pepper (if using). Stir until the seasonings are evenly distributed.

Coat the Tomato Slices

• Take one dry tomato slice and dredge it in the flour, coating both sides. Gently tap off the excess flour.
• Next, dip the floured slice into the egg and buttermilk mixture, ensuring it's fully coated. Let any excess drip back into the dish.
• Finally, press the slice firmly into the cornmeal mixture, covering both sides completely. Place the coated slice on a clean plate or wire rack and repeat with the remaining slices.

Fry the Tomatoes

• Pour vegetable oil into a large, heavy-bottomed skillet (cast iron is ideal) to a depth of about 1/4 inch. Heat over medium-high heat until the oil reaches 350°F (175°C), or until a pinch of the cornmeal mixture sizzles immediately when dropped in.
• Carefully place the coated tomato slices into the hot oil in a single layer, being careful not to overcrowd the pan. Work in batches of 3-4 slices at a time.
• Fry for 3-4 minutes per side, until the crust is a deep golden brown and crispy. Use a thin spatula or tongs to flip them carefully.

Drain and Serve

• Transfer the fried tomatoes from the skillet to a wire rack to drain. This prevents the bottom from becoming soggy.
• Immediately sprinkle the hot tomatoes with a pinch of extra salt, if desired.
• Serve hot with your favorite dipping sauce, such as remoulade, ranch, or a spicy aioli.