Fried Green Tomatoes
one large egg
one cup buttermilk
3 very firm green tomatoes, cut into 1/3″ slices
3/4 cup coarse-ground cornmeal
1/4 cup all-purpose flour
1 teaspoon plus a pinch of kosher salt
ground black pepper, to taste
dash of cayenne pepper, or more to taste
2 cups peanut or corn oil for frying
buttermilk dressing and side salad (optional)
Directions:
1. Preheat the oven to 200 degrees. In a shallow pan (pie plates work well) or pasta bowl, combine the cornmeal, flour, salt, pepper and cayenne. Whisk or stir to combine. In a separate bowl, beat the egg; add the buttermilk and beat to combine.
2. In a cast iron or other heavy skillet, heat the oil to 360 degrees. Dredge a tomato slice in the buttermilk mixture and then into the cornmeal mixture, pressing lightly so the coating adheres. (Use one hand for the buttermilk and the other for the flour to keep things relatively tidy.) Repeat with the remaining slices, transferring the prepped tomatoes to a wire rack set over a baking sheet. Line a second sheet with paper towels.
With tongs, slide a few of the tomatoes into the hot oil (it will bubble up – you’re frying!), no more than four at a time to keep the temperature from lowering. (If you’re nervous, try one slice by itself as a warm-up.) Cook for two minutes; turn the tomatoes over and cook for about two minutes more, until the breading is nicely browned and crisp. Transfer the cooked tomatoes to the paper towel-lined baking sheet; blot with another paper towel and keep warm in the oven. When ready to serve, stack a few tomato slices on each plate and serve warm with a little buttermilk dressing and a salad, if desired.
