In a 10-inch cast iron skillet, heat oil to 350 degrees F. Slice tomatoes ½-inch thick and drain on a paper towel. Season flour with salt and pepper. Add chopped basil to the bread crumbs. Prepare egg wash by combining milk, egg and water. Blend well using a wire whisk. Season to taste using salt, pepper and Louisiana Gold. Dredge tomato slices first in flour, next in egg wash and finally in bread crumbs. Pan fry, a few at a time, until golden brown on each side. Remove and drain well. Eat as a salad topped with a remoulade or tartar sauce.