Fried Green Tomatoes

Everyone has their own favorite Fried Green Tomato recipe and if I see a new one I'll try it, but this is the one I normally use.

Soaked first in buttermilk and then dipped in a flour-and-cornmeal coating before frying, these tomatoes come out hot, crispy,and jucy.

Fried Green Tomatoes
6-8 servings
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4 large green tomatoes
1 1/2 cups buttermilk
1 tablespoon salt
1 teaspoon pepper
1 cup all-purpose flour
1 cup self-rising cornmeal
3 cups vegetable oil
Salt to taste

1. Cut tomatoes into 1/4 to 1/3-inch thick slices; place in a shallow dish. Pour buttermilk over tomatoes. Sprinkle with salt and pepper.

2. Combine flour and cornmeal in a shallow dish or pie plate. Dredge tomatoes in flour mixture.

3. Fry tomatoes, in batches, in hot oil in a large cast-iron skillet over medium heat 3 minutes on each side or until golden brown. Drain tomatoes on paper towels. Sprinkle with salt to taste.