- 1/4 cup cornmeal
- 1/4 cup flour
- Kosher salt & black pepper to taste
- 4 firm green tomatoes (cut in thick slices)
- 1 egg, beaten
- Vegetable oil
Take out 3 wide bowls, one for the cornmeal/salt mixture, one for the egg, and one for the flour. Dredge tomato slices in flour mixture, then dip into the egg, then finish in the cornmeal mixture. Fry tomato slices, a few at a time, in 1/4 inch hot oil in a large skillet. Fry until browned, turning once. Drain on paper towels. Sprinkle with more salt. Serve immediately.