4 or 5 firm green tomatoes
1/2 cup cornmeal or cornmeal mix
2 cups all purpose flour
1 tsp. salt
black pepper as desired
1 egg, beaten
1 cup milk
oil for frying

Thoroughly wash green tomatoes. Slice off core end of tomatoes, then slice tomatoes 1/2-3/4 inch thick. Sprinkle both sides with a little salt if desired.

These tomatoes tend to need a lot of salt for me, but leave it out altogether or salt sparingly if you know you don't need or like a lot of salt.

Stir together dry ingredients. Toss sliced tomatoes in flour mixture a few at a time and place in a single layer on a platter or cookie sheet.

Mix egg and milk together in a small bowl.

In a large skillet, heat about an inch of oil over medium high heat.

Dip floured tomatoes, a few at a time, into the milk/egg mixture, then back into the flour mixture. Place breaded tomatoes into hot oil and fry until golden brown on both sides, turning several times during cooking so as to cook evenly. Adjust heat accordingly if they're frying too fast or too slow.

Drain on paper towels and sprinkle with more salt if desired. Serve immediately.

Some people like to dip their fried green tomatoes in ranch dressing, but I'm a purist and like mine plain.

Also, you may leave out the cornmeal and use 2 1/2 cups of flour for the dredging mixture.