Fried green tomatoes with buttermilk dressing

Method

1. Whisk all the dressing ingredients in a small bowl, then taste and season. In another bowl, combine all the ingredients for the spice mix. Put the cornmeal/polenta in a shallow dish and the eggs in another.
2. Cut the tomatoes into 1cm slices and gently pat dry with kitchen paper. Sprinkle all over with the spice mix, then carefully pat with your fingers to coat. Dip in the beaten eggs, then the cornmeal/polenta to coat. Meanwhile heat the lard/oil in a large frying pan.
3. Fry the tomatoes in small batches, being careful not to crowd the pan. Cook for 3-4 minutes until lightly golden, turning once, then transfer to kitchen paper to drain briefly. Serve hot (but not scalding!), with the dressing for dipping, sprinkled with more lime zest and Tabasco.