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Ingredients

• 1 cup mayonnaise (purchased, or see recipe at left)
• 1 Tbs. minced cornichons
• 1 Tbs. nonpareil capers, rinsed
• 1 Tbs. minced fresh flat-leaf parsley
• 2 tsp. minced fresh tarragon
• 1 tsp. spicy brown mustard, preferably Creole
• 1/2 tsp. anchovy paste
• 1 small clove garlic, minced ;
• ;
• 3/4 cup all-purpose flour
• 2 sp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1/8 tsp. cayenne pepper
• 1 cup whole milk
• 2 eggs
• 1 cup yellow cornmeal, preferably stone-ground
• 3 green (unripened) tomatoes (about 7 oz. each)
• 1 cup canola oil

Description

Southern Cooks Never Pass Up An Opportunity To Serve Crispy, Tangy, Fried Green Tomatoes. (These Are Hard, Unripened Tomatoes, Not Ripe Green-skinned Heirloom Varieties.) They Are Great With Baked Ham, And Make A Tasty Breakfast Topped With Crisp Bacon,

Williams-Sonoma