Fried Green Tomatoes

Directions

1. 1
   Without coring or peeling the tomatoes, slice them 3/8 inch thick, discard the end pieces and spread the slices on paper toweling while you proceed with the recipe.
2. 2
   Whisk the egg until frothy in a small bowl with 1/2 teaspoon each of salt and pepper; set aside.
3. 3
   Combine the bread crumbs with another 1/4 teaspoon each salt and pepper in a pie pan and set aside.
4. 4
   Next, combine the flour, cornmeal, and remaining salt and pepper in a second pie pan and set aside also.
5. 5
   Dredge each tomato slice in the flour-cornmeal mixture, then dip into the egg mixture, then coat with the bread crumbs, shaking off the excess.
6. 6
   Air-dry the breaded slices on a wire rack for 15-20 minutes (this helps the breading stick to the tomatoes).
7. 7
   Place the oil and bacon drippings in a large heavy iron skillet and set it over medium-high heat for about 2 minutes.
8. 8
   When a cube of bread sizzles when dropped into the hot oil, begin frying the green tomatoes, allowing 1 to 1 1/2 minutes for each side to brown.
9. 9
   As the tomatoes brown, lift to paper toweling to drain.
10. 10
    Serve hot.