Fried Green Tomatoes

1 large egg, lightly beaten

1/2 cup of buttermilk

1/2 cup of flour, divided

1/2 cup of cornmeal

1 teaspoon of salt

1/2 teaspoon of pepper

3 medium-size green tomatoes, cut into 1/3-inch slices

Vegetable oil

Salt to taste

Combine the egg and the buttermilk; set them aside.

Combine 1/4 cup of the flour, all of the cornmeal, the salt, and the pepper in a shallow bowl.

Dredge tomato slices in the remaining 1/4 cup flour; dip the dredged slice in the egg mixture, and finally dredge in cornmeal mixture.

Pour the oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat it to 375°. Drop the tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden.

Drain on paper towels or a rack. Sprinkle the hot tomatoes with salt.

Be creative and try adding different herbs and spices to the four mixture.