In a small bowl, add the buttermilk and a couple dashed of hot sauce if you want it, then stir to combine. In a separate shallow dish add the flour, salt, pepper, and cornmeal mix. Batter your tomatoes in this order- first into the flour/cornmeal, then into the milk and back into the flour.
Add about four tablespoons of oil to a regular skillet and warm over medium-high until the oil sizzles as soon as a tomato touches it. As they cook, some of the oil will absorb, so you may need to add a tablespoon more between each batch. Never fried before? I can help you here. If the oil’s not hot enough, wait a minute or two and try again.
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Fry the tomatoes in batches, being careful not to crowd them–give them a little room. Fry about 5 minutes per side and the breading should be golden brown. Drain on paper towels and sprinkle with a little extra salt if needed. Serve immediately.
Note- self rising cornmeal mix is found near the flour in the baking aisle. It’s not straight cornmeal. More finely ground, it’s blended with a little flour and I like it best in this dish. If you only have cornmeal and flour, you can use that to.
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