- tomato slice in flour, dip in egg mixture, then coat in cornmeal mixture. Press lightly to adhere.
- Fry:Heat oil in a skillet (about 1/2 inch deep) over medium-high heat. Fry tomatoes in batches for 2-3 minutes per side or until golden brown and crisp. Transfer to a paper towel-lined plate to drain excess oil.
- Serve:Serve warm with ranch, spicy mayo, or remoulade sauce.
- In one shallow bowl, place the flour seasoned with black pepper.
- In another bowl, whisk together eggs and milk.
- In a third bowl, mix
