3 medium, firm green tomatoes
1 cup all-purpose flour
Couple of dashes of old bay seasoning (optional)
1/2 cup milk or buttermilk (buttermilk gives it a little something extra)
1/3 cup cornmeal
1/2 cup fine dry bread crumbs
1/2 cup vegetable oil
1. Cut unpeeled tomatoes into 1/2 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 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 coated tomato slices at a time, for 3-5 minutes on each side or until brown. Set the cooked tomatoes on paper towels to drain.