For the Remoulade Sauce

• 1 & 1/4 cups mayonnaise
• 2 & 1/2 tablespoons spicy brown mustard
• 1 tablespoon paprika (sweet or smoked)
• 1 tablespoon finely chopped fresh parsley
• 2 teaspoons prepared horseradish
• 2 teaspoons lemon juice
• 1 teaspoon Cajun seasoning (or Creole seasoning)
• 1 teaspoon pickle juice (dill or sweet)
• 1 teaspoon hot sauce
• 1 clove garlic, grated
• Grind of black pepper

For the Tomatoes

• 3 large firm (unripe) green tomatoes (about 1 & 1/2 pounds total)
• Coarse salt
• 3/4 cup all-purpose flour
• 1 & 1/2 teaspoons coarse salt
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground black pepper
• 1/2 cup buttermilk
• 1 large egg white
• 1/2 teaspoon hot sauce (such as Tabasco)
• 1/2 cup panko bread crumbs
• 1/3 cup fine white cornmeal
• 1 & 1/2 cups vegetable oil, for frying