Wash tomatoes and trim stem ends. Slice each tomato into 1/3- to 1/2-inch thick rounds; you should get 3–4 slices per medium tomato depending on size. Pat slices dry with paper towels.

Season both sides of the tomato slices lightly with kosher salt and freshly ground black pepper. Place on a rack for 10 minutes to let excess moisture release; pat again if very wet.

Breading Station

Set up three shallow bowls or pie plates: one with the flour; one with beaten eggs mixed with milk or buttermilk; one with the cornmeal, optional fine cornmeal, sugar, paprika, garlic powder, onion powder, cayenne (if using), and a pinch of salt and pepper. Mix dry ingredients until evenly combined.

Working in batches, dredge a tomato slice first in flour, shaking off excess, then dip into the egg-milk mixture, letting excess drip off, and finally press into the cornmeal mixture to coat both sides well. For an extra-thick crust, repeat the egg dip and cornmeal step once more. Place breaded slices on a wire rack (not a plate) so the coating stays crisp. Continue until all slices are breaded.

Sauce (Remoulade-style Dipping Sauce)

Combine mayonnaise, Dijon mustard, horseradish or Creole mustard (if using), hot sauce, sweet pickle relish, lemon juice, smoked paprika, salt, and pepper in a small bowl. Stir until smooth. Taste and adjust seasoning. Refrigerate until ready to serve. Makes about 3/4 cup.

Frying & Finishing

Pour oil into a heavy skillet or cast-iron pan to a depth of about 1/3 to 1/2 inch (roughly 1.5–2 cups depending on pan size). Heat over medium-high heat until oil reaches 350°F (175°C) or a small breadcrumb sizzles and browns within 10–15 seconds. If you don't have a thermometer, maintain a medium-high heat and test with a corner piece of bread.

Working in a single layer, add breaded tomato slices to the hot oil without crowding (do 2–4 slices depending on pan size). Fry until golden brown on the bottom, about 2–3 minutes, then carefully flip and fry the second side another 2–3 minutes. Adjust heat as needed so the crust browns evenly without burning; reduce to medium if browning too quickly.

Using a slotted spatula, transfer fried tomatoes to a wire rack set over a baking sheet or to paper towels to drain briefly. If using, add the tablespoon of butter to the still-hot oil near the end of the last batch, swirl to melt and baste slices once for added richness. Sprinkle fried slices with chopped parsley and a light pinch of salt while hot.

Serve fried green tomatoes hot or warm with remoulade on the side and lemon wedges for squeezing if desired.