how to make a Fried green tomato
°4 large green tomatoes
°1 cup breadcrumbs
°½ cup medium cornmeal
°1 C. Korean chili pepper or other hot pepper to taste
°1 cup flour
°1 cup vegetable oil (approx.)
°½ cup mayonnaise
°2 tbsp. chopped capers
°2 tbsp. chop pickles
°2 green shallots
°2 tbsp. lemon juice
°3 tbsp. mustard
°1 C. Dijon-mustard
Blending all remoulade ingredients in bowl..
Cut the tomatoes into 3/8 to 1/2 inch slices. Salt generously and place on a paper towel to let drain for about fifteen minutes.
Combine breadcrumbs, cornmeal, chili also of salt in a bowl. Beating eggs also 1 tbsp. tablespoon water in another bowl. Place the flour in a final bowl.
Using two forks, roll the tomato slices well in the flour. Lightly shake off the excess. Dipping well in the beat eggs, then in breadcrumb mixture. Place the tomatoes on a baking sheet, tap with your fingers to apply well and let stand 5-10 minutes so that everything adheres well.
Pour ¼ inch of oil into a large skillet and heat over medium-high heat. Place several slices in the pan so that they are not touching. Brown for 3 minutes on each side. Adjust the heat if the tomatoes are browning too quickly. Placing on a paper towel or, even better
Before continue to cook rest tomatoes, place a small sieve on a bowl and pour the oil into it to remove any crumbs that could burn. Wipe out pan with a paper towel about same reason, then pour filtered oil into the pan and adding more as needed.
Serve hot with the remoulade.