*INGREDIENTS
°4 large green tomatoes
°Salt
°1 cup breadcrumbs
°½ cup medium cornmeal
°1 tsp Korean or other hot pepper to taste
°2 eggs
°1 cup flour
°1 cup vegetable oil (approximately)
AMERICAN STYLE REMOULADE
°½ cup mayonnaise
°2 tablespoons chopped capers
°2 Tbsp chopped pickles
°2 green shallots, thinly sliced
°2 Tbsp lemon juice
°3 Tbsp old-fashioned mustard
°1 Tbsp Dijon mustard
°Hot sauce to taste
°1 tablespoon ground East Coast spices
*PREPARATION
1
Combine all the remoulade ingredients in a bowl. Refrigerate.
2
Cut tomatoes into 3/8 to 1/2-inch slices. Generously salt and place on a paper towel to let it drain for about 15 minutes.
3
Combine the breadcrumbs, cornmeal, pepper and a pinch of salt in a bowl. Beat the eggs and 1 tablespoon of water in another bowl. Put the flour in a final bowl.
4
With two forks, roll the tomato slices into the flour. Shake the excess slightly. Soak in the beaten eggs, then in the breadcrumb mixture. Place the tomatoes on a baking sheet, tap the fingers to apply and let rest for 5-10 minutes so that everything adheres well.
5
Pour ¼ in oil into a large skillet and heat over medium-high heat. Place several slices in the skillet so that they do not touch. Brown for 3 minutes on each side. Adjust the heat if the tomatoes brown too quickly. Place on paper towels or, even better, on a rack to drain.
6
Before continuing to cook the remaining tomatoes, place a small sieve over a bowl and pour the oil in to remove any breadcrumbs that may burn. Wipe the pan with paper towels for the same reason, then pour the filtered oil into the pan and add a little if necessary.
7
Continue until all the tomatoes are cooked.
Enjoy !
