Ingredients :
- 1 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon anchovy paste or 3 filets minced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- salt and ground white pepper to taste
- Tabasco sauce to taste
- Worcestershire sauce to taste
- 1/4 cup fresh parsley finely chopped
- 2 cups buttermilk
- 1 teaspoon Cajun Seasoning homemade or store-bought
- 1 pound unripened green tomatoes sliced ½ inch thick
- 3/4 cup corn meal white or yellow
- Salt and freshly ground black pepper
- Vegetable oil for frying
Directions :
- To make the remoulade, in a medium bowl, whisk together mayonnaise, ketchup, lemon juice, mustard, anchovy paste, garlic powder, onion powder, and cayenne pepper. Add salt, pepper, tabasco, and Worcestershire sauce to taste. Stir to combine and garnish with fresh parsley. Cover and chill until serving time.
- To make the tomatoes, in a medium bowl, combine buttermilk and cajun seasoning. Add tomato slices and turn until evenly coated. Set aside to marinate for 5 minutes.
- Meanwhile, In a medium bowl, combine cornmeal, ½ teaspoon salt, and ¼ teaspoon pepper. Working with one tomato slice at a time, remove from buttermilk and add to cornmeal, tossing to coat. Remove to a wire rack set upon a rimmed baking sheet, and continue with remaining tomato slices.
- In a large skillet over medium high heat, heat oil to 375 degrees. Fry each tomato slice until golden brown on one side, 2 to 3 minutes. Flip each slice and continue frying until second side is golden brown. Drain on paper towels and sprinkle with salt.
