Fried Green Tomatoes With Ravigote Sauce

Ingredients

• 4 tablespoons butter divided
• 1.5 tablespoons capers drained chopped
• 2 tablespoons dijon mustard 
• 0.5 teaspoon tarragon dried
• 2 teaspoons thyme dried
• 1 large eggs 
• 1 cup flour all-purpose
• 1 tablespoon parsley fresh chopped
• 12 slices tomatoes green firm
• 1 teaspoon kosher salt divided
• 1 tablespoon juice of lemon fresh
• 1 cup mayonnaise 
• 4 tablespoons olive oil divided
• 1.5 teaspoons paprika 
• 8 servings parsley fresh
• 1 tablespoon hot sauce hot
• 2 tablespoons hot sauce hot
• 0.5 cup bell pepper red minced
• 1 cup milk whole
• 0.5 cup cornmeal yellow

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• whisk
• baking pan

Directions

1. Mix first 8 ingredients in small bowl. Cover and refrigerate for at least one hour.
2. Place tomatoes in single layer in large baking dish.
3. Drizzle with 2 tablespoons hot sauce.
4. Sprinkle with 1/2 tsp coarse kosher salt. Turn tomatoes several times to coat in hot sauce.
5. Let stand 20 minutes at room temperature.
6. Mix flour, cornmeal, thyme, paprika, and 1/2 teaspoons coarse kosher salt in shallow bowl.
7. Whisk egg and milk in medium bowl.Dip 1 tomato slice in egg mixture, then dredge in flour mixture, turning to coat.
8. Transfer to baking sheet. Repeat with remaining tomato slices.Melt 2 tablespoons butter with 2 tablespoons oil in heavy large nonstick skillet over medium high heat.
9. Add 6 tomato slices and cook until golden brown, about 2 minutes per side.
10. Transfer to paper towels to drain. Repeat with remaining butter, oil, and tomato slices.Overlap 2 tomato slices on each plate. Top each with 1 tablespoons sauce.
11. Garnish with parsley and serve.