Prep Time: 25 mins — Cook Time: 10 mins — Servings: About 5

Remoulade Ingredients

1/2 cup mayonnaise

1/2 cup sour cream

2 tablespoons ketchup

2 tablespoons Creole or spicy brown mustard

1 tablespoon fresh lemon juice

1 clove garlic, minced

2 teaspoons prepared horseradish

1/2 teaspoon Creole seasoning

Fried Green Tomato Ingredients

3 large green tomatoes

Salt

1 large egg

1/2 cup buttermilk

3/4 cup cornmeal

1/2 cup all-purpose flour

1/2 teaspoon black pepper

Vegetable oil for frying

Remoulade Instructions

In a small bowl, combine all ingredients. Stir well to combine. Refrigerate at least 30 minutes to allow flavors to develop.

Fried Green Tomato Instructions

Thinly slice tomatoes, and lightly salt each side. Place in a colander in the sink and allow salt to draw some moisture out for about 10 minutes. 

In a medium bowl, whisk egg and buttermilk together. In another shallow bowl, combine cornmeal, flour, pepper and 1/2 teaspoon salt. In a deep skillet or Dutch oven, pour about 1 inch of oil into the bottom. Heat over medium-high heat until oil reaches about 350 F.

Blot tomatoes with paper towels to remove excess moisture. Dip tomatoes in egg wash, and then dredge in the cornmeal mixture, pressing lightly to coat. Fry in hot oil for 4 to 5 minutes on each side, or until golden brown. Drain on paper towels. Serve with remoulade sauce.