To time it just right, start heating the oil when you begin dredging the tomatoes.
Ingredients
2 pounds green tomatoes, sliced ¼-inch thick and seeded
½ teaspoon kosher salt
Canola oil, for frying
1 cup cornstarch
3 large eggs, lightly beaten
1½ cups yellow cornmeal
1 tablespoon Cajun seasoning
Hot sauce, to serve
Garnish: sea salt flakes
Instructions
Arrange tomatoes on a double layer of paper towels. Sprinkle with kosher salt; let stand for 30 minutes. Pat tomatoes dry with paper towels.
In a 12-inch cast-iron skillet, pour oil to a depth of 1 inch; heat over medium heat until a deep-fry thermometer registers 360°. Place cornstarch, eggs, and cornmeal into three separate shallow dishes. Stir Cajun seasoning into cornmeal. Dredge tomato slices, one at a time, in cornstarch, shaking off excess. Dip tomato slices in egg, letting excess drip off. Dredge in cornmeal mixture, gently shaking off excess.
Working in batches, fry tomatoes until golden brown, 2 to 3 minutes. Let drain on a wire rack over paper towels. Serve with hot sauce. Garnish with sea salt flakes, if desired.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/cooking-class-best-ever-fried-green-tomatoes/