° 2½ cups all-purpose flour (divided)
° 1½ cups cornmeal
° 1 tablespoon salt
° 1 teaspoon black pepper
° Half a teaspoon of cayenne pepper
° 1 egg
° 1 cup of milk
° 1 teaspoon baking powder
° Half a teaspoon of baking soda
° 2 medium green tomatoes (about 12 ounces each, seeded and cut into 14-inch-thick slices (for a total of 12 to 14 slices))
° 1½ to 2 cups vegetable oil
Placing 1 c flour in shallow dish.
Whisk the flour cups, cornmeal, salt, black pepper, and cayenne pepper together in a second large shallow bowl.
In a medium bowl, mix eggs, milk, baking powder, and baking soda (the mixture may form bubbles and foam).
Working with several slices at once, coat the tomatoes with flour and shake off excess flour from each piece.
Dip the tomatoes into the buttermilk mixture, then flip to coat and let drop.
Cover the tomato slices with the seasoned cornmeal mixture, discarding the excess. Place the tomatoes on a rack on a folded baking tray. Repeat with the remaining tomato slices.
Pour enough oil into a 12-inch cast iron skillet to measure an inch deep. Heat the oil over high heat until it reaches 350°F, 3-4 minutes.
Carefully drop one layer of tomato slices into the oil (be sure not to fill the pan) and reduce the heat to medium. Fry until tomatoes are golden on the first side, 1-2 minutes and a half, adjusting heat as needed to keep oil temperature at 350 degrees. Gently flip the tomato slices with tongs and fry until the second side is dark golden brown, 2 to 2 1/2 minutes. Transfer the fried tomatoes to a baking tray covered with a paper towel and place in the refrigerator for 1 to 2 minutes. Repeat with remaining slices, adjusting heat if necessary to keep oil at 350 degrees. Feet it right away.