For the Fried Green Tomatoes:

Slice tomatoes as evenly as possible, place in a single layer on a rack and sprinkle with about half the salt. Turn and sprinkle with the remainder. Let sit for about 15 minutes (with a sheet tray or paper towels under the rack, if you prefer, to catch the moisture.)

In the meantime, set up your breading station. Use three shallow containers, one for the flour, one for the buttermilk and one for the cornmeal. Add the cayenne to the cornmeal and whisk.

After the tomatoes have sat, with a clean towel or paper towel, firmly blot off the excess moisture from both sides. Very lightly sprinkle both sides with sugar and as much pepper as you’d like.

Dredge first in the flour, shaking off any excess, then in the buttermilk, again, shaking off any excess and then in the cornmeal, and again shake off any excess. Lay back on the rack for about 10 minutes for the breading to set – this step helps the breading to adhere to the tomato.

Meanwhile, pour oil to a depth to come up nearly to the top of the tomato slices into a cast-iron skillet or another heavy pan (or electric frying pan) and heat to 375°. F. Gently place the tomatoes into the hot oil, and working in batches, cook for about two minutes per side or until golden. Drain on paper towels or a rack. Sprinkle with a little salt while still warm.

For the Spicy Remoulade:

Makes about 1/2 cup.

Simply mix all lingredients together. Cover and refrigerate for about an hour if time allows. Taste and adjust to your liking.i