*INGREDIENTS
°4 large green tomatoes
°Salt
°1 cup breadcrumbs
°½ cup medium cornmeal
°1 C. Korean chili pepper or other hot pepper to taste
°2 eggs
°1 cup flour
°1 cup vegetable oil (approx.)
°½ cup mayonnaise
°2 tbsp. chopped capers
°2 tbsp. chop pickles
°2 green shallots
°2 tbsp. lemon juice
°3 tbsp. mustard
°1 C. Dijon-mustard
°Hot-sauce
°1 C.
*PREPARATION
1
Blending all remoulade ingredients in bowl..
2
Cut the tomatoes into 3/8 to 1/2 inch slices. Salt generously and place on a paper towel to let drain for about fifteen minutes.
3
Combine breadcrumbs, cornmeal, chili also of salt in a bowl. Beating eggs also 1 tbsp. tablespoon water in another bowl. Place the flour in a final bowl.
4
Using two forks, roll the tomato slices well in the flour. Lightly shake off the excess. Dipping well in the beat eggs, then in breadcrumb mixture. Place the tomatoes on a baking sheet, tap with your fingers to apply well and let stand 5-10 minutes so that everything adheres well.
5
Pour ¼ inch of oil into a large skillet and heat over medium-high heat. Place several slices in the pan so that they are not touching. Brown for 3 minutes on each side. Adjust the heat if the tomatoes are browning too quickly. Placing on a paper towel or, even better
6
Before continue to cook rest tomatoes, place a small sieve on a bowl and pour the oil into it to remove any crumbs that could burn. Wipe out pan with a paper towel about same reason, then pour filtered oil into the pan and adding more as needed.
7
Serve hot with the remoulade.
Enjoy !
