3 medium-size, firm green tomatoes, cut into 1/3-inch-thick slices (about 1 1/4 lb.)
How to Make It
Whisk together egg and buttermilk. Combine cornmeal mix, salt, pepper, and 1/4 cup flour in a shallow dish. Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.
Pour oil to a depth of 1/2 inch in a large cast-iron skillet; heat to 375° over medium-high heat. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels. Sprinkle hot tomatoes with salt to taste.
Perfect recipe. Be sure to make the remoulade sauce with it. I've served these as the po'boy, with the shrimp, as well as a side with a breakfast casserole at a church brunch. Everyone raves about them.