Chef John's Fried Green Tomatoes

Ingredients

• (1/2 inch) slice sgreen tomato
• 1/2 teaspoon ssalt, divided
• 3/4 cup cornmeal
• 3/4 cup bread crumbs
• pinch cayenne pepper, or to taste
• ground black pepper to taste
• large eggs
• tablespoon smilk
• cup all-purpose flour
• tablespoon svegetable oil
• tablespoon butter
• tablespoon ssweet pickle relish
• tablespoon smayonnaise
• teaspoon shot sauce, or to taste

Instructions

1. Arrange tomato slices on a rack set over paper towels; sprinkle with 1 teaspoon salt. Set aside until excess moisture drawn out, about 15 minutes.
2. Combine cornmeal and bread crumbs in a shallow bowl; stir in remaining ½ teaspoon salt, cayenne pepper, and black pepper. Beat eggs and milk together in a separate bowl; place flour in a third bowl.
3. Pat tomato slices dry with paper towels. Coat slices, one at a time, on both sides in flour, letting rest in flour for about 30 seconds. Dip in egg mixture, then dredge in cornmeal mixture, coating both sides, pressing into crevices with a fork. Place tomatoes on rack to let coating set, about 10 minutes.
4. Meanwhile, combine sweet pickle relish, mayonnaise, and hot sauce in a small bowl. Set aside.
5. Heat oil with butter in a large nonstick skillet over medium heat until butter melts, bubbles, and sizzles. Add tomatoes carefully to hot butter oil mixture; fry until slightly soft and golden brown, using a spatula and a fork to flip, 3 to 4 minutes per side.
6. Transfer fried green tomatoes to a serving platter; serve with remoulade sauce.