Fried Green Tomatoes

Makes approx. 12 slices, depends on the size of the green tomatoes


1/2 cup all purpose flour

1/2 cup fine ground cornmeal

1 1/2 teaspoons kosher salt

1/2 teaspoon ground black pepper

1/2 teaspoon dried thyme

1 teaspoon cajun seasoning

1 cup of milk

4 green tomatoes, sliced into 1/2 inch slices


4-6 tablespoons of bacon fat or canola oil


Preheat the oven to 200 degrees and you can keep the first batch warm in the oven while you finish frying the remainder.

Place the flour, cornmeal and spices into a bowl. Add the slices of green tomato and toss to coat. Let them rest in the flour while you warm a large saute(cast iron is great for this) pan and the bacon fat over medium heat.

Pour the milk into a bowl and add as many tomato slices as will fit comfortably. Don’t crowd them in. Remove them from the milk and coat them again in the cornmeal mixture being careful to only grab them by the edges so the batter doesn’t peel off onto your hand.

pick one up and hold it over the pan. Shake a little of the flour off into the pan. If it immediately sizzles carefully place the tomato into the hot oil. Add as many slices as will fit without crowding them. Probably 5 slices. Saute until brown and then saute a little longer. If they seem to be browning to fast turn down the heat a little. Turn them and saute on the other side until GBD. Ultimately you want these to have a crispy crust and the tomato should just be soft. You don’t want the tomato to be mushy. Drain on a brown paper bag or paper towel and serve immediately.Makes approx. 12 slices, depends on the size of the green tomatoes