Fried Green Tomatoes With Bread-And-Butter Pickle Rémoulade

• 4 large green tomatoes
• 2 teaspoons salt
• 1 teaspoon pepper
• 1 1/2 cups buttermilk
• 1 cup plain white cornmeal
• 1 tablespoon Creole seasoning
• 2 cups all-purpose flour, divided
• Vegetable or peanut oil
• Garnishes: bread-and-butter pickles, fresh parsley sprig

1. Preheat oven to 200u0b0. Cut tomatoes into 1/4-inch-thick slices. Sprinkle both sides of tomatoes evenly with salt and pepper.
2. Pour buttermilk into a shallow dish or pie plate. Stir together cornmeal, Creole seasoning, and 1 cup flour in another shallow dish or pie plate.
3. Dredge tomatoes in remaining 1 cup flour. Dip tomatoes in buttermilk, and dredge in cornmeal mixture.
4. Pour oil to a depth of 2 inches in a large cast-iron skillet; heat over medium heat to 350u0b0. Fry tomatoes, in batches, 2 to 3 minutes on each side or until golden. Drain on paper towels. Transfer to a wire rack; keep warm in a 200u0b0 oven until ready to serve. Sprinkle with salt to taste. Serve with Bread-and-Butter Pickle Remoulade. Garnish, if desired.

green tomatoes, salt, pepper, buttermilk, white cornmeal, creole seasoning, flour, vegetable, bread

Taken from www.myrecipes.com/recipe/fried-green-tomatoes-with-bread-and-butter-pickle-rmoulade (may not work)