Fried Green Tomatoes
4 green tomatoes, sliced
2 T. milk
kosher salt and fresh ground pepper
1/2 c. yellow cornmeal
1/2 c. Italian seasoned bread crumbs
canola oil for frying
In a large bowl, combine the cornmeal and bread crumbs. Season with salt and pepper.
Mix the egg and milk into a separate bowl and season with salt and pepper.
Dip the tomatoes in the egg and then dredge them in the cornmeal mixture, coating both sides well.
Place a large cast iron skillet (or non-stick pan) over medium heat and coat with the oil.
When the oil is hot, pan-fry the tomatoes (in batches if necessary) until golden brown and crispy on both sides, about 3 to 4 minutes on each side.
Carefully remove the tomatoes and drain on paper towels.