Fried Green Tomatoes, Quick and Easy

With a crispy, golden brown crust and faintly tart juicy interior, a perfectly fried green tomato is what Alabamians dream will be the food in heaven. I guess Jehovah will be at the big black cast-iron skillet pulling the sizzling hot disks out of the bubbling oil and placing them on a towel to drain before dispensing our form of manna. A freshly picked old-fashioned tomato variety like Atchison has that green leaf aroma that smells of the farm even when green. 

We gild the lily with a simple salsa of cherry tomatoes, basil, red wine vinegar, grilled red onion, olive oil, and jumbo lump crabmeat or serve with a spicy remoulade mixed with chopped, boiled Gulf shrimp -- but that's just a restaurateur talking; they are sufficiently delicious all on their own.

For 4 large green tomatoes, sliced about 1/2- to 3/4-inch thick

2 cups buttermilk

1 cup yellow cornmeal

1 cup all purpose flour

Kosher salt

Freshly ground black pepper

Cayenne

Spanish smoked paprika (optional)

Peanut oil (about 4 cups -- enough to fill a large cast iron skillet 1 inch deep)

Pour the buttermilk into a pie or gratin dish and add the tomatoes, pushing them around so they can absorb some of the buttermilk and allowing them to soak while the oil is getting hot.

In another shallow pan or gratin dish add the cornmeal, flour, a pinch of salt, pepper, cayenne, and paprika and mix to combine. 

Fill a heavy skillet with peanut oil to a depth of one inch and heat on medium high. Periodically test with a thermometer until it registers 360-375°F. 

Place the tomatoes in the cornmeal mixture and press into the tomatoes to coat. Carefully slide the tomatoes into the hot oil and cook for about 1 1/2 minutes or until golden, then turn to cook the other side. Remove and drain on a paper towel and serve with some salt and dash of hot pepper sauce, like Tabasco or Cholula.