Fried Green Tomatoes (adapted from American Classics)
1 1/4 cups flour
3/4 cups yellow cornmeal
Coarse salt and ground black pepper
1/8 teaspoon cayenne pepper
1 cup buttermilk
1 teaspoon baking powder
1/2 teaspoon baking soda
2 medium green tomatoes, cored and sliced 1/4 inch thick
1 1/2 cups vegetable oil
Set a wire rack in a rimmed baking sheet.
Measure 1/2 cup flour into a shallow bowl.
Measure remaining 3/4 cup flour, cornmeal, 1/2 tablespoon salt, 1/2 teaspoon black pepper, and cayenne pepper into another shallow bowl.
Beat the egg, buttermilk, baking powder, and baking soda together in another shallow bowl. (The mixture will get foamy and bubbly.)
Dredge tomato slices in the flour. Shake off excess.
Using tongs, next dip the floured tomato slices in the buttermilk mixture.
Coat the tomato slices with the cornmeal mixture.
Place the tomato slices on the wire rack.
Heat 1/3 inch of oil over high heat in a 12-inch skillet until oil reaches 350 degrees, about 3 to 4 minutes.
While the oil is heating, line a large plate with paper towels.
Place a single layer of tomatoes, about 4 or 5, in the skillet and fry 2 to 2 1/2 minutes or until the bottom side is deep golden brown.
Then flip and fry another 2 to 2 1/2 minutes or until the other side is a deep golden brown.
Transfer tomato slices to the paper-towel lined plate, and sprinkle them with coarse salt.
Repeat with remaining slices. Add more oil and bring it up to temperature, as needed.