Fried Green Tomatoes With Garlicky Rémoulade

• 12 (1/4-inch-thick) slices green tomato (about 3 medium tomatoes)
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup plus 2 tablespoons 1% low-fat buttermilk, divided
• 1 large egg
• 2.25 ounces all-purpose flour (about 1/2 cup)
• 2/3 cup yellow cornmeal
• 2 tablespoons canola oil
• Cooking spray
• 2 1/2 tablespoons canola mayonnaise
• 1 1/2 teaspoons chopped fresh chives
• 2 teaspoons fresh lemon juice
• 1 teaspoon minced garlic

1. Sprinkle both sides of tomato slices evenly with salt and pepper. Combine 1 cup buttermilk and egg in a shallow dish, stirring with a whisk. Place flour in a shallow dish. Place cornmeal in a shallow dish.
2. Dredge tomato slices lightly in flour; shake off excess flour. Dip tomato slices in egg mixture; dredge in cornmeal. Heat a large nonstick skillet over medium-high heat 2 minutes. Add 1 tablespoon oil to pan; swirl to coat. Cook 6 tomato slices 2 to 3 minutes or until lightly browned on bottom. Spray tops with cooking spray; turn tomatoes, and cook 3 minutes or until lightly browned. Remove from pan; place on a wire rack. Repeat procedure with remaining oil and tomato slices.
3. Combine 2 tablespoons buttermilk, mayonnaise, and next 3 ingredients (through garlic), stirring with a whisk. Serve with tomatoes.

green tomato, kosher salt, freshly ground black pepper, buttermilk, egg, flour, yellow cornmeal, canola oil, cooking spray, canola mayonnaise, fresh chives, lemon juice, garlic

Taken from www.myrecipes.com/recipe/fried-green-tomatoes-with-garlicky-remoulade (may not work)