FRIED GREEN TOMATO CANAPÉS, WITH PULLED BBQ SALMON, MOZZARELLA CHEESE AND MINT CHIP

5 lbs Pulled BBQ Salmon, cooked as per instructions
4 ea green tomatoes, sliced, 1/2 inch thick
2 ea eggs
1/2 cup buttermilk
1 cup all purpose flour
1/2 cup cornmeal
1/2 cup breadcrumbs, panko
3 ea mozzarella balls, large, sliced into 1/4 inch wheels
1/2 bunch mint, picked

PROCEDURE
• Heat fryer to 350° F.
• To make the mint chips, have a plate lined with paper towels ready. Once the fryer is up to  temperature, drop the empty baskets into the hot oil. Then toss the picked mint leaves into the hot oil. Be careful because the moisture in the leaves will cause the hot oil to splatter a bit. Fry the leaves for 10-15 seconds, or until the oil stops making the popping noise. Quickly remove the chips, and place them on the paper towel lined plate to soak up any access oil. Reserve.
• Crack the 2 eggs into a bowl, and add the buttermilk. Whisk mixture until evenly incorporated. In a half hotel pan or baking pan, add the flour, cornmeal, and bread crumbs. Season the flour with salt and pepper, and mix with a fork until evenly incorporated. Take the tomato slices and dip them into the egg/buttermilk mixture, and then transfer to the seasoned flour and coat, making sure that there are no large holes in the breading. Drop the tomatoes into the fryer, and cook for 2-4 minutes, or until they are crispy and golden brown. Remove tomatoes from fryer onto a paper towel to soak up any excess oil.
• Arrange cooked tomatoes onto a serving plate or platter. Top each tomato with a slice of the fresh mozzarella. Top each slice of the mozzarella with about 1½oz of the hot Pulled BBQ Salmon. Top the salmon with 1-2 mint chips. Serve.
• Makes 45 canapés (assuming 10-12 slices per tomato)

THE SOURCE: VISIT PULLEDBBQSALMON.COM FOR MORE RECIPES