Fried Green Tomatoes With Ravigote Sauce

• 1 cup mayonnaise
• 12 cup minced red bell pepper
• 2 tablespoons Dijon-horseradish mustard
• 1 12 tablespoons drained chopped capers
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped fresh parsley
• 1 tablespoon hot pepper sauce
• 12 teaspoon dried tarragon
• 12 slices firm green tomatoes, cut 1/2-inch thick
• 2 tablespoons hot pepper sauce
• 1 teaspoon kosher salt, divided
• 1 cup all-purpose flour
• 12 cup yellow cornmeal
• 2 teaspoons dried thyme
• 1 12 teaspoons paprika
• 1 large egg
• 1 cup whole milk
• 4 tablespoons butter, divided
• 4 tablespoons olive oil, divided
• fresh parsley sprig

1. Mix first 8 ingredients in small bowl.
2. Cover and refrigerate for at least one hour.
3. Place tomatoes in single layer in large baking dish.
4. Drizzle with 2 tablespoons hot sauce.
5. Sprinkle with 1/2 tsp coarse kosher salt.
6. Turn tomatoes several times to coat in hot sauce.
7. Let stand 20 minutes at room temperature.
8. Mix flour, cornmeal, thyme, paprika, and 1/2 teaspoons coarse kosher salt in shallow bowl.
9. Whisk egg and milk in medium bowl.
10. Dip 1 tomato slice in egg mixture, then dredge in flour mixture, turning to coat.
11. Transfer to baking sheet.
12. Repeat with remaining tomato slices.
13. Melt 2 tablespoons butter with 2 tablespoons oil in heavy large nonstick skillet over medium high heat.
14. Add 6 tomato slices and cook until golden brown, about 2 minutes per side.
15. Transfer to paper towels to drain.
16. Repeat with remaining butter, oil, and tomato slices.
17. Overlap 2 tomato slices on each plate.
18. Top each with 1 tablespoons sauce.
19. Garnish with parsley and serve.

mayonnaise, red bell pepper, capers, lemon juice, parsley, hot pepper, tarragon, green tomatoes, hot pepper, kosher salt, flour, yellow cornmeal, thyme, paprika, egg, milk, butter, olive oil, parsley sprig

Taken from www.food.com/recipe/fried-green-tomatoes-with-ravigote-sauce-229917 (may not work)