-
1
Place tomato slices onto a rack over a paper towel.
-
2
Sprinkle with 1 teaspoon salt and let slices stand for 15 minutes for the salt to draw out extra juices.
-
3
Mix cornmeal and bread crumbs together in a bowl; stir in 1/2 teaspoon salt, black pepper, and cayenne pepper to taste.
-
4
Beat eggs with milk in a separate bowl.
-
5
Place flour into a third bowl.
-
6
Pat tomato slices dry with paper towels.
-
7
Lay slices, one at a time, into flour; flip to coat both sides and let slices rest in the flour for about 30 seconds.
-
8
Remove each slice and dip in egg mixture, then into cornmeal mixture, coating both sides of each slice thoroughly.
-
9
Spread crumbs onto all sides and into tomato crevices with a fork.
-
10
Rest tomatoes on rack for 10 minutes to let coating set.
-
11
Combine sweet pickle relish, mayonnaise, and hot sauce in a small bowl to make the remoulade sauce.
-
12
Place a large nonstick skillet over medium heat; heat vegetable oil with butter until butter melts, bubbles, and makes a sizzling sound.
-
13
Fry tomatoes in the hot butter-oil mixture until tomato slices are slightly soft and coating is golden brown, 3 to 4 minutes per side.
-
14
Use a spatula and a fork to flip.
-
15
Transfer fried green tomatoes to a serving platter and serve with remoulade sauce.
