4 green tomatoes, washed, cut into 1/2 inch slices
1/4 cup of flour
1/2 tsp pepper
1/2 cup cornmeal
1/2 cup milk
1 tsp salt
1 beaten egg
canola oil or olive oil

Combine cornmeal, flour, salt and pepper in a shallow platter or plate. Beat egg and add milk. Dip sliced green tomatoes in egg mixture and then coat with cornmeal mixture. Heat oil about 1 inch deep in a frying pan. Drop coated tomato slices into hot oil. Avoid over-handling and turn tomatoes once when browned on the first side. Cook until golden brown. Serve hot. Good with
fried fish and potatoes.