Step by step

Method

4 steps

1. 1

   Slice 3–4 firm green (unripe) tomatoes into ⅓–½ inch rounds. Pat dry and season lightly with salt; rest 5 minutes, then pat again — less moisture means crispier crust. Set up three bowls: flour seasoned with salt and pepper; buttermilk or beaten egg; and 1 cup cornmeal mixed with ½ cup flour (or breadcrumbs), 1 teaspoon salt, ½ teaspoon paprika, and black pepper.

2. 2

   Dredge each slice: flour → buttermilk → cornmeal mix, pressing so it sticks. Set on a plate. Heat ¼–½ inch neutral oil in a skillet to about 350°F.

3. 3

   Fry in batches 2–3 minutes per side until deep golden and the coating is crisp. Don't crowd or they steam. Drain on a rack. Sprinkle with a pinch of salt while hot.

4. 4

   Serve with remoulade, ranch, hot sauce, or pimento cheese. Great as a side or stacked on a sandwich. You want crispy fried green tomatoes with a tart firm center — not soggy breading or mushy ripe-tomato slices.