- 3 medium-sized, firm green tomatoes
- Kosher salt
- 1 cup all-purpose flour
- 1 tablespoon Cajun seasoning
- 1/2 cup milk or buttermilk
- 1 large egg
- 1/3 cup fine white cornmeal
- 1/2 cup fine dry bread crumbs
- 1/4 cup peanut, canola, or olive oil for frying
Slice and salt green tomatoes:
Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt. Let tomato slices stand for 5 minutes.
Set out shallow bowls with coating ingredients:
While the salted green tomato slices are resting, place in three separate, shallow bowls: 1) the flour and Cajun seasoning (if using), 2) buttermilk and egg, and 3) breadcrumbs and cornmeal.
Whisk together the egg and buttermilk.
Bread the tomato slices:
Heat the oil in a skillet on medium heat. Dip the green tomato slices in the flour-seasoning, then the buttermilk-egg mixture, then the cornmeal-breadcrumb mix.
Fry the breaded tomatoes:
In the skillet, fry half of the coated tomato slices at a time, for 3 to 5 minutes on each side or until brown.
Set the cooked tomatoes on paper towels to drain.
These fried green tomatoes are fantastic with a little hot sauce or remoulade.