1 large egg, lightly beaten
1/2 c. buttermilk
1/2 c. all-purpose flour, divided
1/2 c. cornmeal
1 tsp. salt
1/2 tsp. pepper
3 large green tomatoes, cut into 1/3-inch slices
Vegetable oil for frying
Salt to taste

Combine egg and buttermilk; set aside. Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in shallow bowl or pan. Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, then dredge in cornmeal mixture. Pour oil to a depth of 1/4-inch to 1/2-inch in a large cast-iron skillet; heat to 375°F. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels. Sprinkle hot tomatoes with salt if desired.