3-4 large unripened green tomatoes sliced 1/4 " slices
1 cup flour
2 tsp kosher salt
generous ground black pepper
1/2 tsp cayenne
1 cup whole milk
1 cup stone ground corn meal
peanut or canola oil
mix four salt and peppers in one bowl
mix eggs and milk in second bowl
cornmeal in third bowl
coat each tomato slice in flour mixture, dip in egg mixture, press into corn meal coating both sides at each step.
Place on waxed paper.
Heat 1/2 inch oil in large fry pan medium high heat
Fry in batches two minutes each side until golden, drain on wire rack over a baking sheet
Serve with remoulade sauce and additional salt an pepper