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1 Egg, lightly beaten
1 lb Green Tomatoes, cut into 1/3-inch slices
1 tsp Salt
1/2 cup Buttermilk
1/2 cup Cornmeal
1/2 tsp Pepper
4 Tbsp + 4 Tbsp Flour, divided
Flaky Sea Salt
Oil for frying
Mix together egg and buttermilk; set aside. Combine 1/4 cup flour, cornmeal, 1 teaspoon sea salt and pepper in a shallow bowl or pan. Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.
Pour oil to a depth of ¼ to ½-inch in a large cast-iron skillet; heat to 375 degrees. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a rack. Sprinkle with flaky sea salt.
