You are so right, Thomas and Tiffany. New Orleans is rather famous for the rémoulade sauce as well as many other French-style food fare. Mama's rémoulade recipe' actually came from a NO restaurant famous for this sauce. I too use both flour and corn meal, but I just mix 50-50 in a brown paper bag, along with black pepper, salt, and red pepper. Sometimes, if I am brave, I'll throw in a measure of Creole spices. I dunk the sliced green tomatoes (only a max of 3/8" thick though) in egg batter, toss them in the paper sack, and just shake them up. I do the same for fried fish.
I love 'um.
