Authentic Southern-Style Fried Green Tomatoes

Fried Green Tomatoes are a southern staple - as southern as Pecan Pie, Fried Chicken or Angel Biscuits! Use this recipe when your tomatoes are completely green, have no blemishes, and are very firm to the touch. Review the recipe completely before beginning - it may save you time in the end!

4 large green tomatoes, sliced to your preferred cut (I prefer a medium cut - not too thick, as tomatoes will be mushy, or too thin, as they will lack flavor & be too crispy; about 1/2" is perfect) Discard the tops/stems.
2 eggs, beaten well
1/2 c. milk
1 c. All-Purpose flour
1/2 c. cornmeal
1/4 c. bread crumbs (use plain, not 'italian')
2 tsp. fresh ground kosher salt
1/4 tsp. fresh ground black pepper
1/4 tsp. Old Bay or Tony Sachere' Cajun seasoning
Olive oil for frying, or vegetable or canola oil, if you prefer

1. Slice tomatoes to your preference - 1/3-1/2" slice is perfect. Add oil to cast iron pan - enough oil to coat 1/4"-1/2" of pan. Turn on med-high heat, and allow to get hot, but not smoke, if using pure olive oil (olive oil heats quicker at higher temperatures, and will smoke if allowed to get too hot). If your oil begins to smoke before you're ready to add the tomatoes, turn the temp down to medium.

2. Mix bread crumbs & Old Bay / cajun seasoning in small bowl. Whisk eggs & milk together in medium bowl. In a large disposable baggie, mix cornmeal, salt & pepper.

3. On a plate (or in large baggie) add flour. Add tomatoes, to coat.

4. Dredge coated tomatoes in milk & egg mixture, then dredge in bread crumbs to completely coat.

5. Place breaded tomatoes immediately into hot pan, being careful not to crowd (test the heat of the oil by dropping several drops of water into the oil - if it crackles & spits, the oil is ready). Tomatoes should not touch while frying. Fry in several batches, if necessary. Brown slightly on one side, then carefully flip. Tomatoes, when done, should be golden brown, hold up well & be 'slightly' crispy around the edges.

6. Remove from cast iron pan to plate covered with a paper towel to soak up excess grease. Cover with foil if cooking several batches, to keep warm. Serve within a few minutes, over salad or alone with your favorite topping (I love New Orleans remoulade, found in the fish market section of your grocery store). Enjoy while they're hot!