Fried Green Tomatoes with Basil Mayonnaise

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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

Kosher salt

Freshly ground black pepper

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

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

From Epicurious, April 2009, by Patrick and Gina Neely.