I hate those recipes where they tell you a certain amount of oil to use in a pan for frying...everyone has different size pans. I will tell you that anytime that I fry, I use a cast iron skillet- the food just comes out better...but you best be careful because the skillets heat up oil real fast and you don't want your oil to start smoking on you. The tomatoes are cut 1/4 to 1/2 inch slices...so use enough oil to at least go up to 2/3 of your thickest slices so your frying turns out nice and you don't leave any wet batter. Keep in mind that the weight of the tomatoes in the pan brings up your oil level...do not go above medium heat with your oil or you will burn the coating.
4 firm green tomatoes, cut into 1/4 to 1/2 inch slices
2/3 to 1 cup flour
1/3 to 1/2 cup bread crumbs
1/3 to 1/2 cup corn meal
2 tsp kosher salt, plus 2 tsp kosher salt
1 tsp course pepper
Get it set up:
Mix 1/3 cup milk with 2 eggs, let sit to get room temp
Mix 2 tsp of kosher salt with 2 cups ice water in bowl- slice tomatoes 1/4 to 1/2 inch thickness and place in salt water bowl to soak
Put flour on a plate
Put Bread Crumbs, Corn Meal, 2 tsp Kosher Salt, Pepper(and if you'd like you can throw additional seasonings in there, sometimes I like to add cajun or chili powder, etc) on plate and mix well.
Now take the tomato, dip it in FLOUR plate and make sure you roll it too so the sides are coated, dip it in egg plate to coat, and then dip and roll it in the breading plate. Coat all of your tomatoes and you can start frying. Gently place tomatoes in pan and once they are golden brown, about 1-3 minutes, flip them and get the other side nice and crisp. Once they are done- place them on paper towels to dry. If you are traveling with them- put your paper towels in foil to wrap so they stay warm. These sure are DELICIOUS. If you are wondering what these taste like...it's like a tangy amazingly better version of fried zucchini. AND- this coating process works great for any fried veggie- zucchini, mushrooms, etc. ENJOY!