1/2 c. milk
1 egg, beaten
1 c. cornmeal
1/2 c. flour
1 tsp. salt
1/2 tsp. pepper
5 med. green tomatoes, sliced
1 c. oil

Beat milk and egg with fork until well combined; set aside.

Combine salt, pepper, flour, cornmeal. Dip the tomatoes in egg and milk mixture; dredge in the cornmeal mixture. Heat 1/2 cup oil in a large skillet. Put a single layer of the coated tomato slices in the skillet and fry at medium heat until they are golden brown on each side. As you fry remaining slices, add more oil as needed.