Southern Fried Green Tomatoes

Steps

1. Make remoulade by mixing mayo, hot sauce, grated garlic, chopped parsley, and fresh cracked black pepper. Refrigerate.
2. Use a mandolin to slice green tomatoes at maximum thickness.
3. Season both sides of tomato slices with kosher salt and black pepper. Let rest 30 minutes to draw out moisture.
4. Pat tomatoes dry.
5. Set up three stations: seasoned flour (flour with salt and pepper), wet station (buttermilk and egg whites), and breading station (crushed seasoned crackers mixed with cornstarch).
6. Dredge tomatoes in seasoned flour, then wet mixture, then breading.
7. Heat canola oil to 350°F.
8. Fry tomatoes 3-4 minutes per side at 350°F until crispy.
9. Drain on cooling rack.
10. Let oil return to 350°F before frying next batch.
11. Serve with remoulade.