Fried Green Tomatoes with Remoulade Sauce

Slice the green tomatoes into 1/2-inch thick rounds.

In a shallow bowl, whisk together the self-rising flour, yellow cornmeal mix, and Cajun seasoning to create the dry dredge.

In a second shallow bowl, whisk together the buttermilk and 2 tablespoons of hot sauce to create the wet dredge.

Dip each tomato slice first into the wet buttermilk mixture, ensuring it's fully coated.

Next, transfer the wet tomato slice to the dry flour mixture and coat it completely on all sides.

Place the coated tomato slices on a baking sheet and let them rest for a few minutes to help the coating set.

Pour about 1 inch of vegetable oil into a cast iron skillet and heat it to 350°F.

Carefully place the tomatoes into the hot oil, being careful not to overcrowd the pan.

Fry for a total of 4 minutes, flipping halfway through, until golden brown and crispy.

Remove the fried tomatoes from the skillet and place them on a paper towel-lined plate to drain excess oil.

To make the remoulade sauce, combine mayonnaise, mustard, 1 tsp hot sauce, smoked paprika, lemon juice, onion powder, and a dash of cayenne pepper in a small bowl. Garnish with finely chopped parsley.

Serve the hot fried green tomatoes with the remoulade sauce for dipping.