*Ingredients:
+For remoulade sauce:
°1/2 cup mayonnaise, like duke
°2 tbsp fresh lemon juice
°1 medium green onion, finely chopped (optional)
°1 tbsp fresh parsley leaves, finely chopped
°1 tbsp whole bead or creole mustard
°1/2 teaspoon paprika
°1/2 teaspoon hot sauce, such as Louisiana or Tabasco
°1/4 teaspoon garlic powder
°1/4 teaspoon kosher salt
+Chili pinch
+Tomato:
°2/3 cup instant flour, such as Wondra, divided
°1 1/2 teaspoon kosher salt
°3/4 teaspoon paprika
°3/4 cup buttermilk
°1 Large Egg White
°1 1/2 teaspoon hot sauce, such as Louisiana or Tabasco
°3/4 cup soft ground corn flour
°3 immature green tomatoes (about 1 1/2 pounds), sliced 1/4 inches thick
°1/2 cup canola oil
°Preparation:
Make remoulade sauce. Whisk all the sauce ingredients together in a small bowl until combined. Cover and refrigerate until ready to serve.
Season the flour. Stir 1/3 cup of flour, salt and paprika together in a wide, shallow bowl or pancake dish.
Make the wet mixture. Whisk the milk, eggs and hot sauce together in a second wide shallow bowl.
Prepare corn flour. Stir in the corn flour and keep the 1/3 cup flour together in a shallow third bowl.
Bake sliced tomatoes. Place a wire rack inside a rimmed baking tray. Dip each slice of tomatoes into the flour mixture, followed by the yogurt mixture, and finally the corn flour mixture.
Set the corn flour coating. Place the baked tomato slices on the shelf in one layer. Let the paint sit while the oil heats up.
Heat the oil. Heat the oil in a large cast iron frying pan over medium-high heat until it shimmers, about 5 minutes. The oil should be sizzling immediately if you sprinkle the flour into it.
Fry the tomatoes. Carefully add 4 to 5 slices of tomatoes and fry until golden brown, 3 to 5 minutes each side. Transfer fried tomatoes to a dish lined with paper towel.
Fry the remaining slices of tomatoes.
Enjoy !
