Gina: Who would think that a hard green tomato would yield such tender, irresistible results? Coated with cornmeal and bread crumbs, fried to crispy perfection, and served warm with an awesome basil mayo, fried green tomatoes are delicious atop field greens or butter lettuce, or on toasted sandwiches with a few fried strips of bacon.

　　

Ingredients

serves 6

　　6 hard green tomatoes, sliced 1/4 inch thick

　　Kosher salt

　　Freshly ground black pepper

　　3/4 cup all-purpose flour

　　3/4 cup well-shaken buttermilk

　　Dash hot sauce

　　3/4 cup yellow cornmeal

　　1 1/2 cups Japanese panko bread crumbs

　　Vegetable oil, for frying

　　1 recipe Basil Mayonnaise (recipe follows)

　　

Basil Mayonnaise

2 cups loosely packed fresh basil leaves

　　1 cup mayonnaise

　　2 tablespoons fresh lemon juice

　　1 tablespoon Creole mustard (see page 93)

　　Kosher salt

　　Freshly ground black pepper

　　(makes about 1 1/4 cups)

　　

Step 1

Season the tomatoes with salt and pepper. Place the flour on a plate. Whisk together the buttermilk and hot sauce in a shallow bowl or a pie tin. Whisk together the cornmeal and panko bread crumbs in a separate pie tin.

　　

Step 2

Working with one green-tomato slice at a time, coat the tomato first in flour (knocking off excess), then in the buttermilk, then finally in the cornmeal-bread crumb mixture. Transfer the breaded slice to a baking sheet, and repeat with the remaining slices.

　　

Step 3

Preheat the oven to 200°F. Line a second baking sheet with paper towels.

　　

Step 4

Heat 3/4 inch of vegetable oil in a medium skillet to 350°F. Working in batches, fry the tomato slices until golden brown, about 2 minutes per side. Using a slotted spoon, transfer the cooked tomatoes to the prepared baking sheet, and sprinkle with salt and pepper. Keep the cooked tomatoes in the warm oven while you fry the remaining slices. Serve the tomatoes warm, with a generous dollop of Basil Mayonnaise.

　　

Basil Mayonnaise

Step 5

Pulse the basil, mayonnaise, lemon juice, and mustard in a food processor fitted with a metal blade until smooth, then transfer to small bowl. Season with salt and pepper.

　　

Step 6

The Basil Mayonnaise can be made 1 day ahead. Cover and refrigerate.

　　

Nutrition Per Serving

Per serving: 140.4 calories

　　117.6 calories from fat

　　13.1 g total fat

　　1.2 g saturated fat

　　0.2 mg cholesterol

　　443.9 mg sodium

　　3.1 g total carbs

　　1.0 g dietary fiber

　　0.7 g sugars

　　3.1 g protein

　　#### Nutritional analysis provided by [TasteBook

　　using the USDA Nutrition Database]( )

　　From Down Home with the Neelys by Patrick and Gina Neely Copyright (c) 2009 by Patrick and Gina Neely Published by Knopf.Patrick and Gina Neely are owners of Neely's Bar-B-Que in Memphis and hosts of several Food Network shows, including the series Down Home with the Neelys, one of the highest-rated programs to debut on the popular Food Network. High school sweethearts who reconciled at their ten-year reunion, they have been married since 1994. They live in Memphis with their two daughters.Paula Disbrowe collaborated with Susan Spicer on Crescent City Cooking and is the author of Cowgirl Cuisine.