Crispy Green Tomato Stack with Remoulade

Step 1

Slice tomatoes into 1/4-inch-thick rounds, then pat dry with paper towels on both sides.

Step 2

Mix flour and cornmeal with 1 tsp salt and 1/2 tsp black pepper in a shallow dish.

Step 3

Whisk eggs in a second shallow dish. Working in batches, coat tomato rounds in egg, then dredge in flour-cornmeal mix, tapping off excess.

Step 4

Heat 0.25 inch neutral oil in a 12-inch skillet over medium-high until it shimmers, about 2 minutes.

Step 5

Fry tomato slices in batches until edges are golden and crispy, about 2 minutes per side. Do not crowd the pan.

Step 6

Stir mayo with 1 tbsp lime juice and 1/2 tsp garlic powder for remoulade sauce.

Step 7

Mash avocado with remaining lime juice and a pinch of salt for guac.

Step 8

Layer fried tomato slices on a plate, dollop with remoulade, then top with guac and pico de gallo. Serve warm.