Rustic Fried Green Tomatoes with Cajun Beurre Blanc | Cruise Scoop

Ingredients

• 6 med green tomatoes
• 1 tsp (15 g) salt
• 1 tsp (7 g) pepper
• 1 C (237 ml) buttermilk
• 2 lg eggs, beaten
• 2 C (250 g) flour
• 1 C (151 g) cornstarch
• 1 C (170 g) cornmeal
• 1 tsp (10 g) garlic powder
• Peanut or canola oil for frying
• 2 Tbsp (30 ml) water
• Dash Worcestershire
• 1 tsp (2 g) lemon zest
• 2 Tbsp (29 g) unsalted butter, room temperature
• 1 lb (454 g) crawfish tails (or small shrimp)
• 2 Tbsp (30 ml) dry white wine
• 2 tsp (10 ml) white wine vinegar
• 4 black peppercorns
• 1 shallot, minced
• 1 bay leaf
• 2 tsp (10 ml) heavy cream
• 8 oz (227 g) unsalted butter, cold, cut into cubes
• 1 tsp (5 ml) lemon juice
• Dash Crystal Hot Sauce
• Kosher salt to taste
• Cajun spice to taste