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1
In a large bowl, gently toss the tomatoes with the garlic and olive oil.
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2
Season with salt and pepper and let stand for 10 minutes.
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3
In a medium skillet, cook the bacon over moderately high heat until crisp, 6 minutes.
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4
Drain on paper towels.
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5
Pour off all but 2 tablespoons of the fat; stir in the vinegar.
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6
In a pie plate or shallow bowl, season 3/4 cup of the flour with salt, pepper and cayenne.
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7
In another pie plate, whisk the eggs with the water.
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8
In a third pie plate, mix the cornmeal with the remaining 1/2 cup of flour and the thyme and season with salt, pepper and cayenne.
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9
Line a baking sheet with wax paper.
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10
Drain the tomatoes.
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11
Working with 1 slice at a time, dip the tomatoes in the flour, tapping off any excess, then dip in the beaten egg and then in the cornmeal; press to help it adhere.
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12
Transfer the breaded slices to the prepared baking sheet.
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13
In a large skillet, heat 1/4 inch of canola oil until shimmering.
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14
Fry the tomato slices in batches over moderately high heat, turning once, until golden, 5 to 6 minutes per batch.
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15
Transfer to a rack lined with paper towels to drain.
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16
Sprinkle the fried green tomatoes with salt.
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17
Rewarm the bacon fat and vinegar in the skillet over low heat.
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18
Add the frisee, season with salt and pepper and toss until slightly wilted, about 1 minute.
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19
Transfer the fried tomatoes to plates and top with the wilted frisee.
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20
Garnish with the bacon and serve right away.
