Ingredients:
4 large green tomatoes, sliced 1/2-inch thick
salt as needed
1 cup flour
2 tbsp milk
3 eggs, beaten
3/4 cup breadcrumbs
3/4 cup corn meal
pinch of cayenne
1 tsp fresh ground black pepper
1 tsp salt
vegetable oil, as needed
1 tbsp butter
Preparation:
Lay green tomato slices out on a rack or paper towels, and salt both sides. Let sit for 15 minutes to draw out some of the water. Pat dry.
Put flour in one bowl; in another whisk together milk and eggs; and in a third mix together breadcrumbs, corn meal, cayenne, salt, and pepper. Dip each tomato slice in the flour mixture, then in the egg to coat completely, and then into the seasoned breadcrumb mixture.
Add about 1/4-inch oil, and the butter, to a large skillet over medium heat. When the butter melts, and the foam begins to turn from white to tan, add enough slices to fill pan, but not crowd. Fry until browned on each side, about 3 to 4 minutes. Serve hot, with hot sauce.
Put flour in one bowl; in another whisk together milk and eggs; and in a third mix together breadcrumbs, corn meal, cayenne, salt, and pepper. Dip each tomato slice in the flour mixture, then in the egg to coat completely, and then into the seasoned breadcrumb mixture.
Add about 1/4-inch oil, and the butter, to a large skillet over medium heat. When the butter melts, and the foam begins to turn from white to tan, add enough slices to fill pan, but not crowd. Fry until browned on each side, about 3 to 4 minutes. Serve hot, with hot sauce.
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