Step 1

Rinse and slice the green tomatoes into about 1/4 inch thick slices. Pat the tomatoes dry with paper towels to remove any excess moisture and set them aside.

Step 2

In a small shallow plate or dish, add 1/2 cup of flour and 1/2 teaspoon of salt and whisk the ingredients to combine. In a separate shallow dish such as a baking dish or pie plate, whisk together the other 1/2 cup of flour, cornmeal, and spices until combined. In a third shallow dish, whisk together the buttermilk, egg, and hot sauce.

Step 3

Set up your dredging station by lining up each dish, with the tomatoes first, plain flour second, buttermilk mixture third, and the cornmeal mixture last. Have a large baking sheet nearby that you place the tomatoes on after you've breaded them.

Step 4

Working with one tomato at a time, coat both sides of the tomato in flour, shaking off any excess, then the buttermilk mixture, and lastly the cornmeal mixture, shaking off any excess. Allow the breaded tomatoes to sit on the baking sheet while you heat the frying oil.

Step 5

Heat oil in a 10-inch cast-iron or heavy-bottom skillet until it reaches 350°F on a deep fryer thermometer. Working in batches of 3 to 4 tomatoes at a time, carefully place the tomatoes in the hot oil and fry, flipping once, until golden brown on both sides, about 2 minutes per side. Repeat with the remaining tomato slices. Carefully transfer the fried green tomatoes to a wire rack to cool.

Step 6

Serve the tomatoes warm with your favorite dipping sauce, such as our New Orleans Remoulade Sauce. Enjoy!