Makes: 20 slices
My Dad used this recipe for years before he died. He cooked these at our family reunion in May every year. His cousin fried the catfish! We would have the reunion on the holiday weekend.
Eggs lightly beaten
all purpose flour, divided in half
cornmeal ( we use yellow)
green tomatoes, cut in 1/3-inch or less slices
Vegetable Oil (use as needed)
Combine egg and buttermilk; set aside.
Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan. ( We use aluminum pie pans.)
Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.
Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a rack. Sprinkle hot tomatoes with salt.