Southern-Style Crispy Fried Green Tomatoes with Cornmeal Crust
Perfectly crisp tomato slices with a golden cornmeal crust. Learn the essential technique for maintaining crunch without sogginess in this classic Southern dish.
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Cooking tools:
- Cast iron skillet
- Tongs
- Paper towel
- Dish
- Whisk
- Mixing bowl
- Chef's knife
- Cutting board
- Candy thermometer
- Infrared thermometer
- Stove
Ingredients
- 3 small to medium unripe green tomatoes, sliced into ¼ to ⅜ inch thickness
- 2 cups vegetable oil, canola oil, or peanut oil for frying
- ⅓ cup all-purpose flour
- 1 teaspoon salt, divided
- ¼ cup buttermilk, whole milk, or 2% milk
- 1 large egg, whisked
- ¼ cup yellow cornmeal
- ¼ cup fine dry breadcrumbs
- ¼ teaspoon ground black pepper
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