Golden Fried Green Tomatoes with Spicy Remoulade

Place tomato slices onto a rack over a paper towel. Sprinkle with 1 tsp salt and let sit for 15 minutes to allow the salt to draw out excess juice.

In a bowl, mix together cornmeal, bread crumbs, 1/2 tsp salt, black pepper, and cayenne pepper to taste. In a separate bowl, beat eggs with milk. Place flour in a third bowl.

Pat tomato slices dry using paper towels. Dip each slice into the flour, then flip to coat both sides and let sit for about 30 seconds. Remove slices from flour and dip into egg mixture before coating them evenly with cornmeal mixture on both sides and in the tomato crevices using a fork. Allow the coated tomatoes to rest on the rack for 10 minutes to set the coating.

In a small bowl, combine sweet pickle relish, mayonnaise, and hot sauce to make the remoulade sauce.

In a large nonstick skillet over medium heat, heat vegetable oil and butter until the butter melts and sizzles. Fry tomatoes for 3 to 4 minutes per side until slightly soft with a golden brown coating. Use a spatula and fork to flip between cooked sides.

Transfer fried green tomatoes to a serving platter and serve alongside remoulade sauce.