Fried Green Tomatoes Recipe

Wash and slice the green tomatoes into 1/4-inch thick slices. Set aside.

In a shallow bowl, combine the all-purpose flour, salt, black pepper, and cayenne pepper.

In another shallow bowl, whisk together the eggs and milk until well combined.

In a third shallow bowl, place the cornmeal.

Dip each tomato slice first into the flour mixture, coating well. Shake off the excess flour.

Next, dip the floured tomato slice into the egg mixture, allowing any excess to drip off.

Finally, coat the tomato slice in cornmeal, pressing gently to adhere.

Heat the vegetable oil in a large skillet over medium heat until hot. Test the oil by dropping in a small amount of batter; it should sizzle.

Fry the coated tomato slices in batches, avoiding overcrowding the pan, for about 3-4 minutes on each side or until golden brown.

Remove the fried tomatoes and place them on a paper towel-lined plate to drain excess oil.

In a medium bowl, combine the mayonnaise, Dijon mustard, hot sauce, capers, minced garlic, and paprika.

Mix well until all ingredients are fully incorporated.

Season with salt to taste. Adjust the hot sauce according to your spice preference.

Cover and refrigerate for at least 30 minutes to allow the flavors to meld.