This recipe goes with: Barbecue Shrimp Po' Boys with Fried Green Tomatoes
3 green tomatoes, each cut into 4 slices
1 1/4 teaspoons kosher salt, divided
1/2 cup (about 2 1/8 oz.) all-purpose flour
2 large eggs, beaten
1 cup buttermilk
1/2 cup plain yellow cornmeal
1/2 cup fine, dry breadcrumbs
3 cups vegetable oil
How to Make It
Sprinkle tomatoes with 3/4 teaspoon of the salt. Place flour in a shallow dish. Stir together eggs and buttermilk in a second shallow dish. Stir together cornmeal and breadcrumbs in a third shallow dish. Working with 1 slice at a time, dredge tomato slices in flour; dip in egg mixture, shaking off excess. Dredge slices in breadcrumb mixture, pressing gently to adhere. Place tomatoes in a single layer on a wire rack.
Heat oil in a large, heavy or cast-iron skillet over medium-high to 375°F. (When a few breadcrumbs dropped in the oil sizzle, the oil is ready for frying.) Fry tomatoes, in 3 batches, until golden brown and crisp, about 2 minutes per side. (Be careful not to overcrowd the skillet.) Transfer to wire rack to drain, and sprinkle with remaining 1/2 teaspoon salt.