Fried green tomato wedges
Instructions:
- In a medium shallow bowl, combine the cornmeal, salt, black pepper, and cayenne pepper; set aside. In another shallow bowl, whisk together the buttermilk, eggs, and lime juice (the mixture may appear curdled); set aside.
- In a large cast-iron or heavy skillet, pour oil to a depth of ½ inch; heat until a deep-fry thermometer measures 375ï€ F. Meanwhile, working in batches, dip the tomatoes in the buttermilk mixture, then in the cornmeal mixture. Set aside on a large plate; repeat with the remaining tomatoes.
- Fry the tomatoes, working in batches, until golden brown, about 1 minute on each side. Drain on a paper-towel–lined plate. Season with salt while hot. Serve warm with basil-lime mayonnaise.