Old-Fashioned Fried Green Tomatoes

               

3 medium-sized firm green tomatoes, cut into ¼ inch slices
½ cup buttermilk
½ cup corn flour or all-purchase flour
½ cup finely ground cornmeal
½ tsp. freshly ground black pepper
¾ tsp. salt, plus more for sprinkling on tomatoes
2 cups vegetable or peanut oil

Lay the sliced tomatoes in a shallow baking pan lined with paper towels.  Sprinkle them with salt to help pull water out of them. Let them sit about 30 minutes, turning them midway through.

Pour the buttermilk into a shallow dish.

In a medium-sized bowl ,combine the flour, cornmeal, pepper, garlic powder, and ¾ tsp salt.  Dip the tomatoes into the buttermilk; then dredge them in the seasoned flour-cornmeal mixture.  Set aside on a large platter.

In a large skillet, heat the oil over medium-high heat  (about 370 degrees).

Deep-fry the tomatoes in batches being careful not to crowd them in the skillet.  Keep warm until ready to serve.  Sprinkle, if desired, with a little more salt while the tomatoes are hot and serve immediately.