Crispy Cornmeal-Crusted Fried Green Tomatoes

What you need

• 4 firm green tomatoes, about 700 g (1 1/2 lb), unripe and hard
• 1 1/2 tsp salt, divided, plus a little extra to finish
• 125 g (1 cup) all-purpose flour
• 70 g (1/2 cup) yellow cornmeal, fine or medium grind
• 1/2 tsp black pepper, freshly ground
• 1/4 tsp cayenne pepper
• 240 ml (1 cup) buttermilk
• 1 large egg
• 240 ml (1 cup) vegetable oil, for shallow frying

Method

Restated from the original video

1. 1

   Cut the tomatoes into 6 mm (1/4 in) slices, discarding the thin end slices.

2. 2

   Lay the slices on a rack or on paper towels and sprinkle with 1/2 tsp of the salt. Leave for 10 min, then blot the tops dry.

3. 3

   Whisk the buttermilk and egg in a shallow bowl.

4. 4

   In a second shallow bowl, mix the flour, cornmeal, pepper, cayenne and the remaining 1 tsp salt. Put 4 tbsp of this mix in a third bowl.

5. 5

   Coat each slice in the small bowl of dry mix, dip it in the buttermilk, then press it firmly into the large bowl of dry mix. Set the coated slices on a tray.

6. 6

   Pour the oil into a large cast-iron or heavy skillet, about 6 mm (1/4 in) deep, and heat to 175 °C (350 °F). A pinch of the coating should sizzle at once.

7. 7

   Fry the slices in batches, without crowding, for 2-3 min on the first side, until deep golden.

8. 8

   Flip and fry 2 min more, until crisp and golden on both sides.

9. 9

   Move the slices to a wire rack to drain and sprinkle with a little extra salt. Serve hot, while the crust is crisp.

Imported from quichemygrits.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.