1) While preparing the dipping process for the tomatoes, heat oil in large pot until the oil reaches 180C. You will need a slotted spoon to drop the tomatoes into the hot oil. Core and cut the ends off green tomatoes. Cut tomatoes 1-cm thick and set aside in medium bowl.
2) In small bowl, set aside 210g plain flour. In medium bowl, mix milk and eggs to create an egg wash. In large bowl, combine remaining flour, cornmeal and salt. Add celery salt, cayenne, pepper, onion powder, and paprika. This is the cornmeal breading mixture for the tomatoes.
3) Line a sheet pan with greaseproof paper to place the breaded tomatoes on after final dredging. Begin the dipping process by dredging the tomatoes in the all-purpose flour, then the egg wash, and finally through the cornmeal breading mixture. Repeat this process until all the tomatoes are breaded. Once the oil has reached 180C, begin frying until golden brown. Tomatoes will float to the top when finished cooking. Drain on paper towels. Garnish with cashew relish and finish with a dollop of goat cheese.
4) For the cashew Relish: Clean and pick coriander leaves off stems. Cut stems off jalapenos and roughly chop. Combine cashews, chopped jalapenos and coriander in food processor and pulse until combined. Do not puree, it should be a rustic mix. Pour mixture into bowl, and add honey and vinegar and mix thoroughly.