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1
Make the dressing: In a small bowl, whisk the ingredients together until thoroughly combined.
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2
Cover tightly and store in the refrigerator not more than 2 days.
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3
Make the dredge: In a medium bowl, sift the flour, cornmeal, salt, and pepper together twice.
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4
Stir and turn out into a flat surface.
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5
Pres fish or green tomatoes or oysters or chicken or clams into the mixture on all sides and shake the excess loose.
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6
Cut out the stem ends from the tomatoes and slice them 1/4-inch thick with a serrated tomato or bread knife; reserve.
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7
Whisk the eggs and milk together in a broad, shallow bowl.
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8
Pour the oil into a 12-inch skillet and heat over medium-high heat until the temperature on a candy thermometer reads 365 degrees.
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9
(If using a different size skillet or pan, fill with oil to a depth of 1/3 inch)
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10
Heat the oven to 225 degrees.
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11
Set a bakers rack on a cookie sheet on the top rack.
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12
Spread the dredge on a large plate or pie pan or in a small, shallow baking pan.
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13
Taste the tomatoes.
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14
They should have a bright tartness like citrus fruit.
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15
If they dont, sprinkle the slices with salt and lemon juice.
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16
Then press 1 tomato slice into the dredge, once on each side, shaking any excess loose.
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17
Dunk in the egg mixture, then dredge the slice on both side again.
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18
Shake of any excess and place the slice on a clean plate.
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19
Repeat with more slices until youve dredged enough for a batch (3 or 4 slices).
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20
With a spatula, transfer the first batch of slices to the oil.
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21
As the first batch cooks, dredge the second batch of tomatoes, but keep a watchful eye on the first.
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22
Once the slices have fried to a rich golden brown on one side, about 2 minutes, flip them carefully and fry for 2 minutes more, or until golden brown.
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23
Transfer the fried tomatoes to a plate lined with a double thickness of paper towels and leave them to drain for 1 minute.
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24
Transfer the slices to the bakers rack in the oven, arranging them in a single later, so they remain warm and crisp.
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25
Repeat with the remaining slices until all the green tomatoes have been fried.
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26
Serve right away with Buttermilk-Lime Dressing.
