Ingredients
1 package thick-sliced peppered bacon strips (24 ounces)1 cup all-purpose flour1 cup cornmeal4-1/2 teaspoons seafood seasoning1 teaspoon pepper1/8 teaspoon salt1 cup buttermilk8 medium green tomatoes, cut into 1/4-inch slicesOil for deep-fat frying16 slices Texas toast1/2 cup reduced-fat chipotle mayonnaise8 Boston lettuce leaves
Preparation
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. In a small shallow bowl, combine the flour, cornmeal, seafood seasoning, pepper and salt. Place buttermilk and flour mixture in shallow bowl. Dip tomatoes in buttermilk, then coat with flour mixture.
In an electric skillet or deep fryer, heat oil to 375°. Fry tomatoes, a few slices at a time, for 1 minute on each side or until golden brown. Drain on paper towels.
Serve tomatoes on Texas toast with mayonnaise, bacon and lettuce.
