Fried Green Tomatoes with Garlicky Rémoulade

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 2 tablespoons canola oil 
• 1 large eggs 
• 0.5 cup flour all-purpose
• 1.5 teaspoons chives fresh chopped
• 1 teaspoon garlic minced
• 3 inch tomatoes green ( 3 medium tomatoes)
• 0.3 teaspoon kosher salt 
• 2 teaspoons juice of lemon fresh
• 1 cup buttermilk 1% low-fat divided
• 2.5 tablespoons canola mayonnaise 
• 0.7 cup cornmeal yellow

Equipment

• frying pan
• whisk
• wire rack

Directions

1. Sprinkle both sides of tomato slices evenly with salt and pepper.
2. Combine 1 cup buttermilk and egg in a shallow dish, stirring with a whisk.
3. Place flour in a shallow dish.
4. Place cornmeal in a shallow dish.
5. Dredge tomato slices lightly in flour; shake off excess flour. Dip tomato slices in egg mixture; dredge in cornmeal.
6. Heat a large nonstick skillet over medium-high heat 2 minutes.
7. Add 1 tablespoon oil to pan; swirl to coat. Cook 6 tomato slices 2 to 3 minutes or until lightly browned on bottom. Spray tops with cooking spray; turn tomatoes, and cook 3 minutes or until lightly browned.
8. Remove from pan; place on a wire rack. Repeat procedure with remaining oil and tomato slices.
9. Combine 2 tablespoons buttermilk, mayonnaise, and next 3 ingredients (through garlic), stirring with a whisk.
10. Serve with tomatoes.