Green Tomatoes:
4 large green tomatoes
2 tsp. salt
1 tsp. pepper
1 1/2 cups buttermilk
1 cup plain white cornmeal
2 cups all-purpose flour, divided
1 Tbsp. Creole seasoning
Vegetable or peanut oil 

Bread and Butter Pickle Remoulade
3/4 cup mayonnaise
1/4 cup Creole mustard
1 Tbsp. chopped fresh chives
1 Tbsp. chopped fresh parsley
1 Tbsp. finely chopped bread and butte pickles

 Green Tomatoes:  Preheat oven to 200 degrees. Cut tomatoes into 1/4-inch-thick slices. Sprinkle both sides evenly with salt and pepper.

    Pour buttermilk intoa shallow dish or pie plate. Stir together cornmeal, Creole seasoning and 1 cup flour"in another shallow dish or pie plate.
   Dredge tomatoes in remaining 1 cup flour. Dip tomatoes in buttermilk and dredge in cornmeal mixture.
   Pour oil in to a depth of 2 inches in large cast-iron skillet; heat over medium heat to 350 degrees. Fry tomatoes, in batches, 2 to 3 minutes on each side or until golden. Drain on paper towels. Transfer to wire rack and keep warm in oven until ready to serve. Sprinkle with salt to taste.

Remoulade:  Stir together all ingredients. This will keep in the refrigerator about 1 wek.