Fried Green Tomatoes Ii

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3 medium sized green tomatoes

Kosher salt and freshly cracked black pepper, to taste

¼ cup milk or buttermilk

1 large egg

1 cup self-rising flour

¼ cup cornmeal

¼ cup saltine cracker crumbs

¼ teaspoon Creole or Cajun seasoning, or to taste

Slice tomatoes ¼ to ½ inch thick, set on paper towels and sprinkle both sides with salt and pepper. Let rest for 5 minutes.
Beat together the milk and egg in a small bowl; set aside.
Set aside ⅓ cup of the plain flour. Whisk together the remaining flour, cornmeal, cracker crumbs and Cajun seasoning.
Heat ½ inch of oil in a skillet over medium high heat.
Dip tomato slices in the plain flour, shake off then pass through milk, letting excess drip away before finally dredging in the flour mixture, coating both sides and edges.
Place immediately into the hot fat, frying for about 3 to 5 minutes per side, or until golden brown, turning only once.
Cook in batches as needed so as not to crowd the pan. That will cool down the oil and make for greasy fried green tomatoes. Give them plenty of room to groove!
Transfer cooked tomatoes to a rack placed over paper towels to drain.
Serve immediately with a dab of mayonnaise, Comeback Sauce, Lazy Man's KetMayo Sauce, or your favorite dipping sauce.