Start by making the zesty remoulade sauce. In a mixing bowl, combine all the sauce ingredients and mix well. Cover the bowl and refrigerate for at least 30 minutes, allowing the flavors to meld together.

Slice the green tomatoes into ⅜-inch thick slices. Lay them out on a cutting board and sprinkle them with salt to draw out excess moisture. Let them sit for about 30 minutes, then pat them dry with paper towels.

In a shallow dish, whisk together the buttermilk, egg, and a few dashes of your favorite hot sauce. In another dish, mix the flour, salt, onion powder, garlic powder, and smoked paprika. Finally, place the panko breadcrumbs in a third dish.

Heat about an inch of canola oil in a deep frying pan or skillet to 350°F (175°C).

Dredge the tomato slices in the flour mixture, coating them evenly and shaking off any excess. Dip them in the buttermilk mixture, then coat them with the panko breadcrumbs, pressing down gently to ensure they’re well-covered.

Place the coated tomatoes on a wire rack to rest while you finish breading the rest of the slices.

Fry the tomatoes in batches, being careful not to overcrowd the pan. Cook for about 3-3.5 minutes per side or until they’re golden brown and crispy. Use a slotted spoon to transfer the fried tomatoes to a plate lined with paper towels, and sprinkle with a little more kosher salt.

Serve the fried green tomatoes hot, alongside the zesty remoulade sauce for dipping. Enjoy!