Instructions:
Lay the tomato slices on paper towels and sprinkle both sides with salt. Let them rest for 10 minutes to draw out excess moisture, then pat them dry.
In one shallow bowl, place the flour. In a second bowl, whisk together the buttermilk and egg. In a third bowl, mix cornmeal, pepper, and paprika. Dip each tomato slice first in flour, then in the buttermilk mixture, and finally coat it with the seasoned cornmeal.
Heat about ½ inch of oil in a skillet over medium heat. When hot, fry the tomatoes in batches for 2–3 minutes per side, or until golden brown and crispy. Transfer to a paper towel–lined plate to drain.
Serve warm with a side of creamy ranch dressing, spicy remoulade, or a drizzle of hot sauce. These crispy fried green tomatoes are a true Southern favorite—tangy on the inside, golden and crunchy on the outside.
