INGREDIENTS
For the remoulade sauce:
1/2 cup mayonnaise, such as Duke’s
2 tablespoons freshly squeezed lemon juice
1 medium scallion, finely chopped (optional)
1 tablespoon finely chopped fresh parsley leaves
1 tablespoon whole-grain 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
Pinch cayenne pepper
For the tomatoes:
2/3 cup instant flour, such as Wondra, divided
1 1/2 teaspoons kosher salt
3/4 teaspoon paprika
3/4 cup buttermilk
1 large egg white
1 1/2 teaspoons hot sauce, such as Louisiana or Tabasco
3/4 cup finely ground cornmeal
3 unripe green tomatoes (about 1 1/2 pounds total), cut into 1/4-inch thick slices
1/2 cup canola oil.
