Fried Green Tomatoes with Remoulade Sauce

1. Slice tomatoes into 1/4-inch slices and season with a pinch of salt and pepper. 2. Combine flour, 1 tsp. salt, and 1 tsp. pepper in a shallow bowl. Pour buttermilk in a second shallow bowl. Mix cornmeal, parsley, paprika, 1 tsp. salt, 1 tsp. pepper, and cayenne in a third bowl. 3. Dredge each tomato slice in the flour mixture to coat, dip into the buttermilk, and finish by pressing each side of the tomato into the cornmeal mixture to coat. Lay coated tomato slices onto a baking sheet; rest to let tomatoes absorb flavor of coating, 10-15 minutes. 4. Heat oil in deep-fryer or large saucepan to 350 degrees. 5. Gently drop tomato slices into the hot oil and cook until golden brown and floating, 2-3 minutes. Drain on a plate line with paper towel. 6. Whisk together ingredients for Remoulade Sauce in a small bowl and serve with hot or warm tomatoes.