Fried Green Tomatoes

Method

Wash the green tomatoes and slice them into quarter-inch rounds, discarding the ends. Whisk together the eggs and milk in a shallow bowl. Combine the cornmeal, flour, salt, cayenne pepper, garlic powder and black pepper in another shallow bowl, mixing thoroughly. Heat the oil in a deep heavy-bottomed pan or cast-iron skillet to 180°C. Dip each tomato slice first into the egg mixture, then into the cornmeal coating, ensuring complete coverage on both sides. Working in batches to avoid crowding, fry the coated slices for 2-3 minutes per side until golden brown and crispy. Drain on kitchen paper and serve immediately whilst hot.