1/4 c. buttermilk
1/2 c. flour, divided
1/4 c. cornmeal
2 c. remoulade sauce (see recipe below)
1 tbsp. Joe's Stuff Seasoning Blend
3 green tomatoes
vegetable oil for frying
Pour oil 1/2 inch deep into a skillet and preheat skillet to 375 degrees.
Slice green tomatoes into 1/2 inch thickness and set aside.
Combine egg and buttermilk, set aside. Combine half the flour, cornmeal and Joe's Stuff in a shallow bowl or pan. Dredge the tomato slices in remaining flour, then into the egg mixture and then into the cornmeal mixture.
Drop the tomatoes in bathes into the hot oil and cook for two minutes on each side or until golden brown. Drain on paper towl or rack. Finish the tomatoes with a drizzle of salt while they are hot and top with remoulade sauce.
1/2 c. mayonnaise
1/3 c creole mustard
1/3 c. minced green onions
1 c. minced celery
2 tbsp. minced garlic
2 tbsp. white horseradish
2 tbsp. lemon juice
1 tsp. worcestershire sauce
Joe's Stuff seasoning to taste
Combine all ingredients in a food processor. Adjust taste.