Cornmeal Crusted Flash Fried Green Tomato w/ Texas Pete Aioli

Ingredients:

• Peanut, Grapeseed or Canola Oil, for Frying
• 2-3, depending on size, of Green Tomatoes, sliced 1/2" thick

Aioli:

• 1/3 Cup of Mayonnaise
• Small Clove of Garlic, minced
• 2 tsp of Texas Pete Hot Sauce
• 1 tsp of Lemon Juice

Dredge:

• 1 Cup of Flour

Wet Mixture:

• 1 Cup of Buttermilk
• 3 Eggs, beaten
• 2 tsp of Texas Pete Hotter Hot Sauce
• 1 1/2 tsp of Kosher Salt
• 1 tsp of Black Pepper

Breading:

• 2/3 Cup of Cornmeal
• 1/3 Cup of All Purpose Flour
• 1 tsp of Black Pepper
• 1/2 tsp of Kosher Salt

• Kosher Salt for Finishing, to taste

Procedure:

1. Preheat fryer to 350 degrees or pour 4 inches of oil into a deep, heavy pot. Clip a candy thermometer to the side of the pot and bring to 350 degrees over medium-high heat. 
2. Mix all aioli ingredients in a small bowl and refrigerate until service. 
3. Pour flour into a small, shallow bowl. Set aside.  
4. In a medium bowl, whisk together wet mixture ingredients. Set aside. 
5. In a medium bowl, mix breading ingredients until well combined. Coat tomato slices using standard breading procedure: dredge in flour, dip in wet mixture then in breading.  
6. Fry tomato slices, turning halfway through, for 4 to 5 minutes or until crispy and golden brown.  
7. Transfer to paper towel lined sheet pans and sprinkle with kosher salt to taste. Serve immediately with Texas Pete aioli.