Fried Green Tomatoes

• 4 medium Tomato, firm, unripe
• 1 ½ tsp Fine sea salt
• 1 tsp Black pepper
• ½ tsp Cayenne pepper
• 80 g Plain flour
• 120 g Cornmeal
• 2 Egg
• 180 ml Buttermilk
• 250 ml Vegetable oil
• 120 g Mayonnaise
• 2 tbsp Hot sauce

1. Slice the tomatoes into rounds about 1 cm thick. Sprinkle both sides lightly with a pinch of the fine sea salt and set aside while you prepare the coating.
2. In a shallow bowl, mix the plain flour, cornmeal, remaining fine sea salt, black pepper, and cayenne pepper. In a second bowl, whisk the eggs with the buttermilk until smooth.
3. Pour the vegetable oil into a large frying pan to a depth of about 5 mm and heat over medium-high until shimmering. Dip each tomato slice into the buttermilk mixture, let the excess drip off, then coat well in the cornmeal mixture.
4. Fry the coated tomatoes in batches for 2 to 3 minutes per side, turning once, until crisp and deep golden. Transfer to a plate and repeat with the remaining slices, keeping the oil at a steady sizzle.
5. Stir the mayonnaise and hot sauce together for a quick dip. Serve the fried tomatoes hot with the dip on the side.

Made this recipe? Rate it — a comment is optional.