Ingredients:

  • 3 medium green tomatoes, sliced about ¼-inch thick (approx. 700g)
  • 1 cup buttermilk (240ml)
  • 1 large egg, lightly beaten
  • 1 cup yellow cornmeal (120g)
  • ½ cup all-purpose flour (60g)
  • 1 teaspoon salt (5g)
  • ½ teaspoon black pepper (2.5g)
  • ½ teaspoon garlic powder (2.5g)
  • ½ teaspoon paprika (2.5g)
  • ½ cup vegetable oil, for frying (120ml)
  • ½ cup mayonnaise (120ml)
  • 2 tablespoons ketchup (30ml)
  • 1 tablespoon chili sauce (e.g., Heinz Chili Sauce) (15ml)
  • 1 teaspoon Worcestershire sauce (5ml)
  • ½ teaspoon garlic powder (2.5g)
  • ¼ teaspoon black pepper (1.25g)
  • Pinch of cayenne pepper (optional)

Instructions:

  1. Slice tomatoes and lightly salt; let sit for 10 minutes to draw out excess moisture. Pat dry.
  2. Whisk together all Comeback Sauce ingredients in a small bowl. Refrigerate until ready to serve. Taste and adjust seasonings.
  3. In one shallow dish, whisk together buttermilk and egg. In a second dish, combine cornmeal, flour, salt, pepper, garlic powder, and paprika.
  4. Dip each tomato slice into the buttermilk mixture, then dredge in the cornmeal mixture, ensuring it's fully coated.
  5. Heat vegetable oil in a large skillet over medium heat. Oil should be hot but not smoking (around 350°F/175°C).
  6. Carefully place breaded tomato slices in the hot oil, being careful not to overcrowd the pan.
  7. Fry for 2-3 minutes per side, until golden brown and crispy.
  8. Remove tomatoes from the skillet with tongs or a slotted spoon and place on paper towels to drain excess oil.
  9. Serve hot with Comeback Sauce for dipping.