Buttermilk Dressing

1/4 cup mayonnaise
1/2 cup sour cream
1/2 cup buttermilk
1 tablespoon freshly squeezed lime juice
1 clove garlic, minced
1 Serrano chile, seeded and finely diced
1/4 cup chopped cilantro
1 teaspoon chopped fresh chives
1/8 teaspoon cayenne pepper
Salt
Black pepper

Stir together the mayonnaise, sour cream, buttermilk, lime juice, garlic, Serrano pepper, cilantro, chives, and cayenne. Taste and add salt and pepper.

Remoulade Dressing

Ingredients for the remoulade dressing:
3/4 cup mayonnaise
2 tablespoons Creole or grainy mustard
2 tablespoon freshly squeezed lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon prepared horseradish
1/4 teaspoon red pepper sauce, such as Tabasco
2 cloves garlic, minced
2 green onions, green part only, finely chopped
1 tablespoon chopped Italian parsley
Salt

Whisk ingredients and salt to taste.

Fried Green Tomatoes

1 cup flour
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon cayenne
2 eggs
1 cup buttermilk
2 cups corn meal
4 green tomatoes, cut into 1/4-inch slices
Oil, for frying
Buttermilk dressing, for serving

In a large plastic food-storage bag, mix together the flour, garlic powder, salt, black pepper, and cayenne. Place the green tomato slices in the bag and shake until well coated.

Beat together the eggs with the buttermilk until well combined. Place the cornmeal on a plate.

Dip the flour-coated green tomatoes into the egg mixture then lightly dredge in the cornmeal. Place the cornmeal-coated tomatoes on a large plate or sheet. Repeat until all are done.

In a large heavy skillet heat 1/2 inch of oil on medium high to 350°F, about 5 minutes. If you don’t have a thermometer, you can test the temperature by sticking a wooden spoon into the oil. If it bubbles around the spoon, it should be ready for frying. Line a large plate or sheet with paper towels.

Working in batches, slide the tomatoes into the hot oil and cook for 1 minute then turn and cook for another minute or until golden. Remove with a slotted spatula to drain on the paper-lined plate.

Lightly salt the fried green tomatoes, then serve warm with buttermilk dressing.