Fried Green Tomatoes

(WTNH) -- Chef Debra Queen is back in the kitchen.

Fried Green Tomatoes in an Herb Crust                                    
Serves 4-6 people
4 Green Tomatoes, sliced ¼" thick
1 tsp Kosher or Sea Salt & Fresh Cracked Pepper to taste
1/2 Cup Cornmeal & ½ Cup Crushed Cracker Crumbs (Ritz or Saltines)
1 Tbls. Finely chopped Fresh Sage Leaves
1 Tbls. Finely chopped Fresh Parsley leaves
1 Tbls. Finely Chopped Fresh Chives
1 Tbls. Finely chopped Fresh Thyme leaves
2 Tbls. Finely chopped Onion
Pinch of Cayenne Pepper
¼ tsp. Granulated Garlic
2 Tbls. EVOO

Place the tomatoes on a plate and lightly salt & pepper them on both sides. Let them sit while you prepare the cornmeal crusting.

Toss all the rest of the ingredients together except the olive oil, in a medium shallow bowl. Place each tomato, one by one, in the bowl and turn to coat both sides with the cornmeal cracker crusting.

In a medium cast iron fry pan, heat the oil over moderate heat. Cook the crusted tomatoes on both sides until they are golden brown and beginning to soften. Drain on paper towels and serve at once.