Slice tomatoes into thick slices.

Mix cornmeal, rice flour, salt, pepper, parsley and ginger in a shallow bowl or plate

In a separate shallow bowl, whisk eggs and milk together.

In a large skillet, heat enough oil to deep fry tomatoes. Once oil is hot, dip tomatoes, one slice at a time, in the egg mixture and then coat well with the flour mixture. Place in the hot oil and fry until golden brown, about 5-6 minutes.

Remove to a paper towel lined plate to drain the excess oil.

To make mayo, combine mayonnaise and coriander. Whisk to combine. Using a rubber spatula, fold in basil.

Serve tomatoes with the mayo.