Fried Green Tomatoes with Remoulade Sauce

Prepare the lemon, scallion, and parsley. Prepare the following, adding each to the same small bowl as you complete it: Juice 1 medium lemon until you have 2 tablespoons. Finely chop 1 medium scallion if desired. Pick the leaves from 2 fresh parsley sprigs and finely chop until you have 1 tablespoons.

Mix in the remaining ingredients. Add 1/2 cup mayonnaise, 1 tablespoon whole-grain or Creole mustard, 1/2 teaspoon paprika, 1/2 teaspoon hot sauce, 1/4 teaspoon garlic powder, 1/4 teaspoon kosher salt, and 1 pinch cayenne pepper. Whisk until combined. Cover and refrigerate until ready to serve.

Chop the tomatoes. Using a serrated knife, cut 3 unripe green tomatoes crosswise into 1/4-inch thick slices.

Season the flour. Place 1/3 cup of the instant flour, 1 1/2 teaspoons kosher salt, and 3/4 teaspoon paprika in a wide, shallow bowl or pie plate. Stir or whisk to combine.

Make the wet mixture. Place 3/4 cup buttermilk, 1 large egg white, and 1 1/2 teaspoons hot sauce in a second wide, shallow bowl. Whisk to combine.

Prepare the cornmeal. Place the remaining 1/3 cup instant flour and 3/4 cup finely ground cornmeal in a third wide, shallow bowl. Stir or whisk to combine.

Bread the tomato slices. Fit a wire rack inside a rimmed baking sheet. Dip each tomato slice in in the following order, making sure it is completly coated before dipping in the next mixture: flour mixture, buttermilk mixture, and cornmeal mixture.

Set the cornmeal coating. Place the breaded tomato slices on the rack in a single layer. Let sit so the coating sets while the oil heats.

Heat the oil. Heat 1/2 cup canola oil in a large cast iron skillet over medium-high heat until shimmering, about 5 minutes. The oil should sizzle immediately if you sprinkle flour into it.

Fry the tomatoes. Fry in batches of 4 to 5 tomatoes slices: Carefully add to the hot oil and fry, turning occasionally, until golden-brown, 3 to 5 minutes per side. Transer the fried tomatoes to a paper towel-lined plate.

Serve warm the remoulade sauce. Serve the tomatoes immediately with the remoulade sauce.