1 teaspoon cajun seasoning Emerils BAM, or your favorite blend, divided", "1 1/2 cups canola oil or vegetable oil, for shallow frying", "1/4 cup salad dressing, creamy ranch low fat buttermilk", "1/4 cup sour cream, light", "2 tablespoons red hot pepper sauce", "1 tablespoon chives snipped (optional)
Instructions
Slice tomatoes about 1/4 inch thick.
Discard the ends.
In a bowl, whisk together the eggs, milk and one-third of the seasoning blend; set aside.
In a separate bowl or deep plate, mix together the flour and one-third of the seasoning blend; set aside.
In another bowl/plate, mix together the cornmeal, panko crumbs, salt, pepper and remaining seasoning blend; set aside.
Dip tomato slices first into the flour mixture to coat; shake off excess.
Dip into the egg/milk mixture, coating well, but letting excess drip off.
Dredge and coat well in the cornmeal/panko mixture, patting in lightly so it will adhere well.
Let breaded slices set at least 30 minutes on a rack in the refrigerator.
In a large skillet, heat oil over medium to medium-high heat (oil is ready when a small bit of excess breading is dropped in and oil begins to sizzle immediately).
Fry tomatoes in oil in batches of 4 or 5 slices, depending on the size of the slices (they should not touch each other), for about 5 minutes on each side or until golden brown and crispy.