1 ½ cup buttermilk or 2 beaten eggs with 1 cup milk
Sea Salt & Fresh Black Pepper
4 large unripe tomatoes, end removed, cut into ½-inch slices
½ cup vegetable oil
1 tablespoon butter
hot sauce, for serving
Remoulade sauce, for serving (recipe follows)
REMOULADE INGREDIENTS:
½ cup mayonnaise
¼ cup sweet relish
2 tablespoons chopped fresh tarragon or 2 teaspoons dried tarragon
1 tablespoon chopped fresh parsley
1 tablespoon capers, chopped
1 tablespoon Dijon mustard
1 tablespoon freshly-squeezed lemon juice
1/8 teaspoon cayenne pepper
Instructions
In a large bowl, combine the cornmeal, bread crumbs, garlic powder and cayenne together. Put the flour into a separate bowl. Put the buttermilk or egg/milk combo into another bowl and season with salt and pepper.
Dip the tomato slices first into the flour, then into the milk and then into the breadcrumb/cornmeal mixture, coating both sides well
Place a large skillet over medium heat and coat with the oil and butter. When the oil/butter is hot, panfry the tomatoes, in batches if necessary, until golden brown and crispy on both sides, about 4-5 minutes on each side. Carefully remove the tomatoes and drain on paper towels