Fried green tomato po'boys

I've learned some new moves in the kitchen.


You'll need: 
A baguette (preferably from Boulevard, locals)
3 large or 4 medium green tomatoes (the best are at the produce market on McCain Blvd.)
1/2 c buttermilk
1 egg
1/2 c self-rising corn meal
1/2 c all-purpose flour (divided)
1 tsp. salt
1 tsp. ground black pepper
Lettuce, to dress sandwiches
Avocado
Frying oil


For remolaude sauce:
1/2 c mayonnaise
1 T Dijon mustard or any whole grain mustard
A few dashes of Louisiana or Crystal hot sauce 
A few dashes of Worcestershire sauce
1/2 tsp horseradish
1/4 c sliced green onions
3 cloves of garlic, minced


Stir the above together & chill until ready to serve.



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Cut green tomatoes into 1/3-inch-thick slices.



Pour oil to a depth of 1/2 inch in a large cast-iron skillet; heat to 375 degrees over medium-high heat.

Whisk together egg and buttermilk. Combine cornmeal mix, salt, pepper, and 1/4 c of the flour in a shallow dish.  Dredge tomato slices in remaining 1/4 cup of flour; dip in egg/buttermilk mixture, and dredge in cornmeal mixture.

Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden.  Drain on paper towels. Sprinkle hot tomatoes with salt to taste.



Might as well...



Spread remolaud on both sides of toasted baguette, lay down a bed of lettuce, three piping hot slices of fried green tomato, avocado (we accidentally left our avocado at the grocery store), a few dashes of hot sauce & then TUCK IN!  Lotsa napkins...