Fried Green Tomatoes

FRIED GREEN TOMATOES

3 large green (unripe) tomatoes

1 cup cornmeal

1/2 cup flour

2 teaspoons paprika

1-1/2 teaspoon seasoned salt

1/2 teaspoon pepper

1 tablespoon dried green chile powder (optional)

1 egg

1/2 cup buttermilk

Canola oil for frying

Combine the cornmeal, flour, paprika, seasoned salt, pepper and chile powder (if using.)

In another bowl, combine the egg and buttermilk, and whisk to mix well.

Core tomatoes, and slice crosswise about 1/2 inch thick. Dip each slice in the cornmeal mixture, then dip in the egg and buttermilk. Return to the cornmeal mixture.

Heat a cast-iron skillet and add about 1/2 inch of oil until sizzling. Place the breaded tomato slices in the pan and cook about 2 minutes on each side. Do not crowd the pan. Remove the fried tomato slices to a rack on a baking sheet.

To make ahead, allow to cool on the baking sheet rack for up to two hours. Do not refrigerate. You may eat them at room temperature. Or to reheat, place baking sheet into a 375 degree oven for about 5 minutes until crispy.

Serve with remoulade sauce.

Refrigerate any uneaten fried green tomatoes in a glass container, placing a bit of parchment or wax paper between the layers. Leftovers are excellent on BLT sandwiches, served with hamburgers, or diced up and tossed with pasta or salad.

REMOULADE SAUCE

1/2 cup mayonnaise

2 tablespoons Dijon mustard

1 tablespoon horseradish

1 tablespoon chopped capers

2 teaspoons paprika

1 teaspoon lemon juice

1 teaspoon hot sauce

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon ground pepper

1 tablespoon finely chopped parsley

Whisk together all the ingredients except the parsley until creamy. Add the parsley and mix well.

Serve with crab cakes, fried fish or clams, or fried green tomatoes.