Fried Green Tomatoes
- 1 egg
- 1/2 c milk
- 1 cup flour
- 3/4 cup cornmeal
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 or 4 green tomatoes, cut into slices as thick as you like them
- oil for frying (I use canola)
- additional salt for sprinkling
- horseradish sauce (if desired)
Combine the egg and milk in a shallow bowl (I like to use a pie pan).
Combine the flour, cornmeal, teaspoon salt and pepper in another shallow bowl.
Coat tomatoe slices with flour/cornmeal mixture. Dip into egg mixture and then back into flour/cornmeal mixture. Set aside.
Pour oil into a cast iron skillet until about 1/4 to 1/2 inch in depth. Heat over medium to medium high heat. Drop tomatoes in batches into hot oil (don't crowd) and fry till golden. Flip over and continue until other side is golden and crisp as well. Drain on a cookie sheet covered with paper towels. Sprinkle with additional salt while still hot.
*For horseradish sauce; mix mayo and bottled horseradish (found in the refrigerator aisle) to taste.