Fried Green Tomatoes

3–4 firm green (unripe) tomatoes, sliced ¼–⅓″ thick
salt & pepper
½ cup flour, seasoned with salt & pepper (a pinch of garlic powder optional), for the first coat
1 egg + a splash of buttermilk, half-and-half, or milk
1 cup cornmeal + 2 Tbsp flour · salt · pepper · a pinch cayenne
neutral oil, to shallow-fry · a dip: remoulade or hot honey

What you need

3–4 firm green (unripe) tomatoes, sliced ¼–⅓″ thick

salt & pepper

½ cup flour, seasoned with salt & pepper (a pinch of garlic powder optional), for the first coat

1 egg + a splash of buttermilk, half-and-half, or milk

1 cup cornmeal + 2 Tbsp flour · salt · pepper · a pinch cayenne

neutral oil, to shallow-fry · a dip: remoulade or hot honey

Salt & drain the slices. Salt the slices and let them sit 5–10 min, then pat dry — it pulls out surface water so the coating grips and crisps instead of sliding off.
Set up three dishes. Seasoned flour; the egg beaten with the buttermilk; and the cornmeal mixed with the 2 Tbsp flour, salt, pepper, and cayenne.
Dredge — dry, wet, dry. Each slice: flour first (it grabs the tomato's surface moisture and gives the egg something to cling to), then egg (the glue), then press firmly into the cornmeal so it sticks all over. That order is what keeps the crust from sliding off in the oil.
Shallow-fry. In ~½″ of oil at 350°F, fry in batches ~2–3 min a side until deep golden and crisp. Don't crowd the pan — too many slices drops the temp and you get greasy, not crunchy.
Drain & salt hot. Onto paper towels, salt them the second they come out, and serve right away with a remoulade or a drizzle of hot honey.

Steps — tap one to keep your place

1. Salt & drain the slices. Salt the slices and let them sit 5–10 min, then pat dry — it pulls out surface water so the coating grips and crisps instead of sliding off.

2. Set up three dishes. Seasoned flour; the egg beaten with the buttermilk; and the cornmeal mixed with the 2 Tbsp flour, salt, pepper, and cayenne.

3. Dredge — dry, wet, dry. Each slice: flour first (it grabs the tomato's surface moisture and gives the egg something to cling to), then egg (the glue), then press firmly into the cornmeal so it sticks all over. That order is what keeps the crust from sliding off in the oil.

4. Shallow-fry. In ~½″ of oil at 350°F, fry in batches ~2–3 min a side until deep golden and crisp. Don't crowd the pan — too many slices drops the temp and you get greasy, not crunchy.

5. Drain & salt hot. Onto paper towels, salt them the second they come out, and serve right away with a remoulade or a drizzle of hot honey.

No alcohol? swap the wine or beer for the same amount of stock, with a splash of vinegar or lemon for the brightness. Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.