1 c. buttermilk
1 large egg
5 large green tomatoes, cut into 1/3-inch slices*
1 1/2 cups cornmeal
1/2 cup all purpose flour
2 tsp salt
1 tsp ground black pepper
6 tsp cayenne pepper (use less if you like less spicy)
*Note: Green tomatoes are sort of unripened heirloom tomatoes and can be difficult to find, especially outside the summer months--ask for them at your local farmer's market or green grocer.
Combine egg & buttermilk in a small bowl. Combine all remaining ingredients (except tomatoes) in a separate bowl. Line a baking sheet with paper towels. Heat vegetable oil about 1/2" deep in a deep-sided frying pan (to about 375 degrees Fahrenheit if you have a thermometer).
Next, taking one tomato slice at a time, dip the slice first into the buttermilk mixture, then into the cornmeal mixture, pressing firmly to ensure good coating with cornmeal. Gently drop the covered slice into the hot oil (it should begin bubbling around the edges immediately). Repeat with 2-3 more slices per batch. Fry until crisp (about 60-90 seconds per side), flipping them over once during cooking. Place on baking sheet in oven to keep warm and serve immediately with Remoulade Sauce (see below) for dipping.
Remoulade-Style Dipping Sauce
3 oz Heinz Chili Sauce
3 oz Best Foods Olive Oil Mayonnaise
1 tsp prepared horseradish