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Prep time. 10 minutes Cook time. 20 minutes
If you can find it, use fine white cornmeal, which is the primary cornmeal used in the South. Buttermilk adds flavor and tang, but is not strictly necessary.
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INGREDIENTS
3 medium, firm green tomatoes
Salt
1 cup all-purpose flour
1 Tbsp Cajun seasoning (optional)
1/2 cup milk or buttermilk
1 egg
one-thirdcup cornmeal
half cup fine dry bread crumbs
one-fourth cup peanut oil or other vegetable oil
METHOD
1 Cut unpeeled tomatoes into half inch slices. Sprinkle slices with salt. Let tomato slices stand for 5 minutes. Meanwhile, place in separate shallow bowls- the flour and Cajun seasoning, if using, buttermilk and egg, and bread crumbs and cornmeal.
2 Heat the peanut oil in a skillet on medium heat. Beat the egg and the buttermilk together. Dip tomato slices in the flour-seasoning mix, then buttermilk-egg mixture, then the cornmeal-bread crumb mix. In the skillet, fry half of the
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