Fried Green Tomatoes

4 green tomatoes (not ripe)
1/2 cup of beaten milk
1 egg
1 teaspoon of salt
1/2 teaspoon pepper
rapeseed oil or vegetable oil
1/2 cup cornmeal
Fried beer-battered green tomatoes
4 green tomatoes, firm and washed
Rapeseed or vegetable oil (for frying)
1 egg
1 cup of flour
1 teaspoon cornstarch
1/4 teaspoon baking soda
20 cl of dark beer
Choose your tomatoes carefully. Choose firm, medium-sized tomatoes – soft, older tomatoes will tend to soften when you fry them.
If you’re picking your green tomatoes, pick ones that are just starting to get a slight pink tinge. These are best for frying because they are a little less bitter than fully green tomatoes and have some of the delicious flavors of red tomatoes.
Heat a medium-sized skillet. Cast iron skillets are perfect for this recipe, but you can use any large skillet. Pour between an inch and an inch and a half of oil into the pan. You don’t want to drown your tomatoes in oil, so just put a little more than an inch of oil in the pan.
Add 3 tablespoons of bacon grease to the oil to give it a little more flavor, and mix it with the oil until it is relatively diluted. The bacon fat will add an extra dose of salty flavor to your tomatoes.
Wash the tomatoes in freshwater. Clean them well to remove any dust or dirt that may be on the surface of your tomatoes. Wipe them down with paper towels and move to the cutting board. It will be a little easier to cut them if you have wiped them well with a paper towel.
Slice the green tomatoes. Cut them into slices almost a centimeter thick so that the slices stay together when you fry them. For even more solid pieces, cut the tomatoes into three pieces.
If you are concerned that your green tomatoes might be a little bitter (very green tomatoes can be), add a sprinkle of sugar to each side of your tomato slices. The sugar will hide the bit

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