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Fried Green Tomatoes

1 large egg, lightly beaten

1/2 cup buttermilk

1/2 cup all-purpose flour, divided

1/2 cup cornmeal

1 teaspoon salt

1/2 teaspoon pepper

2 medium-size green tomatoes, cut into 1/3-inch slices

Vegetable oil

Salt to taste

 

  1. Slice tomatoes, lay out and sprinkle with salt, let sit 15 minutes.
  2. Combine egg and buttermilk; set aside.
  3. Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan.
  4. Coat tomato slices in remaining 1/4 cup flour; dip in egg mixture, and coat in cornmeal mixture.
  5. Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a rack. Sprinkle hot tomatoes with salt.