Fried tomatoes with coriander mayonnaise. Photograph: Jonathan Lovekin/The Observer

This is the sort of dish I make for a casual kitchen lunch. Something to make while standing at the cooker, passing crisp, fried tomatoes to everyone as they come sizzling from the frying pan.

 

 

 

 

 

Serves 4
For the mayonnaise
egg yolks 2
dijon mustard 1 tsp
white wine vinegar 2 tsp
olive oil 125ml
groundnut or vegetable oil 125ml
coriander leaves 3 tbsp, finely chopped
lime juice to taste

For the tomatoes
fine, dry breadcrumbs about 200g
eggs 2
tomatoes 4, large, firm, not too ripe
groundnut oil for shallow frying

Make the mayonnaise: put the egg yolks in a mixing bowl, stir in the mustard, a good pinch of sea salt and the vinegar. Whisk in the oils, a few drops at a time at first, then, as it starts to thicken, increasing to a thin, steady stream, whisking all the time. Stir in the coriander and season to taste with lime juice and a little more salt. Set aside to chill.

Tip the breadcrumbs on to a large plate. Break the eggs into a small, shallow bowl and beat lightly with a fork. Season with black pepper. Cut the tomatoes into thick slices.

Press the slices of tomato, one at a time, first into the beaten egg and then into the breadcrumbs. Push down firmly to coat the slices with crumbs. Warm a shallow layer of groundnut oil in a shallow pan over a moderate heat. Test the heat with a few breadcrumbs, they should colour quickly. Lower the slices of tomato into the hot oil (the best results will come from not crowding the pan, cooking only a few at a time), then turn over with a palette knife when the undersides are crisp and golden. When the other side is ready, lift out and drain briefly on kitchen paper, transfer to a plate and serve with the coriander mayonnaise.