4 large green tomatoes

2 eggs

½ cup milk

1 cup all-purpose flour

½ cup cornmeal

½ cup bread crumbs

2 teaspoons kosher salt

½ teaspoon black pepper

Vegetable oil for frying

Hoff's Spicy Remoulade Sauce (recipe below)

1:
Slice tomatoes ⅓ inch thick. Discard the ends.

2:
Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.

3:
In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.

4:
Serve then with Hoff's Spicy Remoulade Sauce (recipe below)

½ cup mayonnaise

2 teaspoons creole or brown mustard

2 teaspoons horseradish

2 teaspoons fresh dill, minced

½ teaspoon garlic powder

1 teaspoon dill pickle juice

1 teaspoon Worcestershire sauce

2 teaspoons Hoff Sauce Hot Sauce

1:
Combine all ingredients in a mixing bowl and whisk together.