At the farmer’s market this week, one stand had a huge basket of green tomatoes. Naturally, that meant I had to make fried green tomatoes. The trouble is, I’ve been sadly spoiled by having some of the best fried green tomatoes at Georgia Brown’s . I knew that in order to replicate the great taste of the Georgia Brown’s, I had to have both the flavor of the tomatoes but also the sauce that goes with it.
I found a lot of fried green tomato recipes, but none of them seemed to match what I was looking for. Finally, on a local television site, someone had posted a recipe that closely matches the Georgia Brown’s recipe. Although the poster of the recipe never mentions that it is mimicking what you get at the restaurant, the tomatoes, the cayenne mayo and even the pico de gallo match exactly what you get at Georgia Brown’s. Eureka! I found it!
Fried Green Tomatoes with Lemon Cayenne Mayo
Posted on WUSA9.com 
Fried Green Tomatoes
2 green tomatoes, cut into 1/4 inch slices
1 cup Panko bread crumbs
1 cup seasoned flour (I used whole wheat flour and added some cajun seasoning.)
1/2 cup parmesan cheese
1 tsp kosher salt
1/2 tsp white pepper
1 cup egg wash (1/2 cup milk, 4 eggs beaten lightly) (I cut this in half and I had plenty leftover.
Lemon Cayenne Mayonnaise
1 cup mayonnaise
Juice of 2 lemons
2 tsp cayenne pepper
1 tsp smoked paprika
(Megabeth note: I split the cayenne recipe in half. The cayenne is very spicy so a little goes a long way.)
For the mayonnaise: Mix all ingredients in a stainless steel bowl. Refrigerate.
For the fried green tomatoes: Mix flour with salt and pepper. Mix bread crumbs with parmesan cheese.
Set up 3 bowls the first with the flour, the second with the eggwash and the third with the breadcrumb mixture.
Dip tomatoes into the flour, dip into the egg and then into the breadcrumbs.
Press firmly to coat with mixture. Place on a sheet tray.
Fry tomatoes at 350 degrees for 2 minutes until golden brown and drain on paper towels. (Megabeth note: I put about 1/2 inch of canola oil and kept it on medium-high heat.)
This recipe gives a nice twist on the standard fried green tomatoes. The parmesean cheese adds a little more “heft” to the batter. And, the best part of all, the lemon cayenne mayonnaise added the right amount of zest and spice to this dish. I had indeed found the closest match to the Georgia Brown’s dish.