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1
Make the bacon remoulade: In a large nonstick skillet over high heat, cook bacon until crisp, about 6 minutes.
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2
Transfer to a plate lined with paper towels to drain.
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3
Reserve the bacon grease in the skillet.
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4
In a small bowl, combine pickled tomatoes and chives.
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5
Crumble in bacon.
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6
In a medium bowl, combine egg yolk, 1 tablespoon green tomato pickling liquid (or lemon juice), 1 teaspoon cold water and 1/4 teaspoon salt.
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7
While whisking constantly, slowly drizzle in neutral oil and olive oil until sauce begins to thicken into mayonnaise.
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8
Add more pickling liquid to taste.
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9
Finely chop 1/2 cup of the pickled-tomato-and-bacon relish and mix it into mayonnaise to make remoulade.
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10
Save remaining relish for serving.
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11
Prepare the tomatoes: Sprinkle 1 teaspoon salt and 1 teaspoon pepper over green tomatoes and set aside.
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12
Put flour in a shallow bowl, the eggs in another shallow bowl, and the cornmeal in a third.
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13
Line a rimmed baking sheet with parchment paper.
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14
Add tomatoes to flour one or two at a time.
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15
Coat all over, shake off any excess and transfer to eggs.
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16
Dip both sides in eggs, shake off any excess and transfer to cornmeal.
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17
Press tomatoes into cornmeal until well coated on both sides, and then transfer to baking sheet.
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18
Repeat with remaining tomatoes.
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19
Heat the nonstick skillet with the bacon grease over medium heat.
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20
Line a rimmed baking sheet with paper towels or a paper bag.
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21
When grease is hot but not smoking, add tomatoes to pan in batches of 3 to 4.
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22
Cook 2 to 3 minutes per side, or until golden brown.
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23
Transfer to lined baking sheet and sprinkle with salt while still hot.
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24
Repeat with remaining tomatoes.
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25
Serve fried tomatoes with remoulade, bacon and pickled green tomato relish and hot sauce.
