Ingredients
2 cups yellow cornmeal
4 teaspoons coarse salt, plus more for seasoning
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cayenne pepper
2 cups buttermilk
2 large eggs
2 tablespoons freshly squeezed lime juice (about 2 limes)
Canola oil, for frying
3 large green tomatoes, cut into 1-inch-thick wedges
Basil-Lime Mayonnaise
Preparation
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 1/2 inch; heat until a deep-fry thermometer measures 375 degrees. Meanwhile, working in batches, dip tomatoes in buttermilk mixture, then in cornmeal mixture. Set aside on a large plate; repeat with remaining tomatoes.
Fry 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.
