My family takes our fried green tomato recipes pretty seriously. Sometimes I think we have as many variants as we do relatives, and we have a lot of kinfolk. One aunt uses a flour coating and a nonstick skillet. Another uses all cornmeal for her breading. My brother soaks his 'maters in buttermilk and hot sauce before battering them and placing them in the deep fryer. As for me, I like a flour/cornmeal mix, a bite of heat, and the smooth texture that can only be accomplished with a cast iron skillet.
First, I pick out two or three green tomatoes. It's best if they're at the "almost ripe" stage.
Then, I slice them thin. A mandolin or a tomato knife should do the trick.
Then, I make a dredge of one part all-purpose flour to one part corn meal. I season with salt, fresh cracked pepper, and some cayenne. I temper the cayenne to the tastes of my dining companions. When it's just Bob and me, we like them pretty spicy.
Then, you fry them. As far as I'm concerned, there's simply no replacement for cast iron. Preferably the kind that's been seasoned for decades. Then, I add some bacon grease to the cast iron skillet and heat on medium-high heat, frying them in small batches until golden brown. You want a good, crispy crust on your tomatoes.
Of course, they're fabulous to eat as a side dish or snack, but I love adding them to other dishes as well. These fried green tomatoes are topped with a dollop of pimiento cheese (I love jalapeño Palmetto Cheese!) and a slice of bacon. They are so good, y'all!
A fried green tomato BLT is pretty amazing as well!
How do y'all fry your green tomatoes?