1 c. self-rising cornmeal
1/4 c. flour (self-rising or all-purpose)
3 firm green tomatoes, cut crosswise into 1/4 to 1/2 inch thick slices
Salt and black pepper
Oil for frying

In a shallow dish, combine the cornmeal and flour. Stir to mix. Sprinkle the tomato slices with salt and black pepper. Coat with cornmeal mixture. Set aside for a few minutes then coat the slices again with cornmeal mixture. Heat oil (about 1/4 inch deep) in heavy skillet. If using an electric skillet, set the temperature at 375°F. When the oil is heated, place the tomato slices in the oil and fry until crispy and brown on both sides. Drain on absorbent paper.