Fried Green tomatoes There are plenty of ways to coat and fry your tomatoes; use bread crumbs, cracker crumbs, cornmeal, or flour. Some people dip them in beaten eggs before dredging, while some just dredge then fry. Salt and pepper them first, and use a little bacon grease for flavor if you have it. Serves 4 1/3 cup light mayonnaise 1 tablespoon fresh lemon juice 1/4 teaspoon hot sauce Coarse salt and ground pepper 1/2 cup all-purpose flour 2 large eggs, beaten 1/2 cup cornmeal 1 1/2 teaspoons seafood seasoning 2 medium green tomatoes (both ends sliced off), each cut crosswise into 4 slices 1/2 cup vegetable oil, such as safflower Directions 1. In a small bowl, stir together mayonnaise, lemon juice, and hot sauce. Season with salt and pepper, and set sauce aside. 2. Place flour, eggs, and cornmeal each in a separate bowl, and season each with 1/2 teaspoon seafood seasoning. 3. Line a large rimmed baking sheet with paper towels. Working with a few slices at a time, dip tomatoes in flour, then eggs, and finally cornmeal. 4. In a large saucepan, heat oil over medium. Working in two batches, fry tomatoes until golden brown, about 3 minutes per side; transfer to baking sheet, and sprinkle with salt. Serve immediately with sauce. Basic Green Fried tomatoes: Ingredients: 4 to 6 green tomatoes salt and pepper cornmeal bacon grease or vegetable oil Preparation: Slice the tomatoes into 1/4 1/2-inch slices. Salt and pepper them to taste. Dip in meal and fry in hot grease or oil about 3 minutes or until golden on bottom. Gently turn and fry the other side. Serve as a side dish - delicious with breakfast!