Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell
Hands-on Time
30 Mins
Total Time
30 Mins
Yield
Makes 6 servings

 

 

How to Make It

Step 1

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.

Step 2

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.

Ratings & Reviews

EllenM's Review

EllenM
August 03, 2011
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.

hudnall2's Review

hudnall2
July 16, 2011
N/A