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Ingredients
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Fried Green Tomatoes
Creole Remoulade
Method
Fried Green Tomatoes
Prepare tomatoes
Wash the green tomatoes and slice into 1/3- to 1/2-inch thick rounds. Pat slices dry with paper towels. Season both sides lightly with 1 tsp kosher salt and 1 tsp coarse black pepper; set aside on a rack or plate.
Set up dredging station
Place the flour in a shallow bowl. In a second shallow bowl, whisk together the eggs, buttermilk, and 1 tsp hot sauce (if using) until smooth. In a third shallow bowl, combine cornmeal and panko (if using) with a pinch of salt and a little black pepper; mix well.
Dredge tomatoes
Working in batches, coat each tomato slice first in flour, shaking off excess; then dip into the egg-buttermilk mixture, letting excess drip off; finally press into the cornmeal/panko mixture to coat evenly. Place coated slices on a sheet tray and let rest 5 minutes so coating adheres.
Heat oil
In a large heavy skillet (cast iron preferred), add vegetable oil and melted butter (if using) and heat over medium-high until shimmering and a small pinch of flour sizzles on contact but not smokes (about 350°F/175°C). Use a thermometer if available.
Fry tomatoes
Fry the tomato slices in a single layer, without crowding, for 2–3 minutes per side until golden brown and crisp. Adjust heat as needed to maintain an even sizzle (reduce heat if browning too quickly). Transfer cooked slices to a wire rack set over a baking sheet or to paper towels to drain; keep warm in a 200°F (95°C) oven while you finish remaining slices.
Finish and serve
Taste a slice and adjust salt if needed. Arrange fried green tomatoes on a serving plate and serve immediately with the creole remoulade on the side for dipping.
Creole Remoulade
In a small bowl, combine 3 tablespoons mayonnaise, 1 teaspoon Creole or Dijon mustard, 1 teaspoon ketchup, 1 teaspoon prepared horseradish, 1 teaspoon Worcestershire sauce, and 1 teaspoon lemon juice. Whisk until smooth.
Add 1 teaspoon hot sauce, 1 teaspoon paprika, 1/4 teaspoon cayenne, 1 minced garlic clove, 1 tablespoon finely minced shallot, and 1 teaspoon chopped parsley. Stir to combine.
Season the remoulade with 1/4 teaspoon salt and 1/4 teaspoon black pepper, taste, and adjust acidity or heat with extra lemon juice or hot sauce as desired. Chill for at least 15 minutes to let flavors meld before serving alongside the fried tomatoes.