Prepare The Flying Biscuit Café Cashew Relish according to recipe in box below. Set aside.

Pour oil into a large, heavy skillet. Place on stovetop and heat to 375°F (Use a thermometer to make sure the oil doesn’t stays at the right temperature). (Note - You can use a Fryer for this instead, if you have one.)

In a medium bowl, combine milk and eggs. Mix well. Set aside.

In another medium bowl, combine flour, cornmeal, salt, celery salt, black pepper, cayenne pepper, onion powder and paprika. Mix well. (This is the cornmeal breading mixture for the tomatoes.)

Line a sheet pan with parchment paper to place the breaded tomatoes on after dredging.

One at a time, dredge tomato slices in flour mixture, then in the egg mixture, then back in the flour mixture again.

Lay tomatoes, in a single layer, onto parchment.

Continue until all tomatoes are breaded.

Fry tomatoes, in hot grease, a few at a time, until golden brown. Remove to a paper towel-covered plate to drain. Continue until all tomatoes are fried.

While still hot, put three to four tomato slices on each of six plates.

Top with a dollop of goat cheese and a spoonful of cashew relish.