Slice green tomatoes and place on a parchment lined sheet tray. Lightly sprinkle each tomato slice with a small amount of salt and allow to sit for 30 minutes.
While the tomatoes are being seasoned, combine the eggs and buttermilk in a mixing bowl. Combine all breading ingredients and flour into two more separate mixing bowls.
Once tomatoes are seasoned follow traditional breading method for each slice of tomato: Dredge in flour, dip into egg/buttermilk mixture then coat in breading.
Pitmaster Bryan Shanahan stops by Good Day to make fried green tomatoes. His restaurant, 3 Stacks Smoke & Tap House, reopened last week with a new menu and new management.
Fried Green Tomatoes
2 cups Panko breadcrumbs
1 cup Yellow cornmeal
1 Tbsp Coarse kosher salt
1.5 tsp Black pepper
1.5 tsp Paprika
.25 tsp Chipotle powder
2 ea Green tomatoes, cored and sliced ¼" thick
Salt as needed
.25 cups Buttermilk
1 ea Eggs, beaten
.25 cups All-purpose flour
3 Tbsp Canola oil
Once breaded, place each tomato onto a fresh sheet tray lined with parchment paper. Continue until all tomatoes are breaded.
Heat canola oil to 350 degrees in a cast iron skillet. Fry breaded tomatoes in the skillet for roughly 45 seconds per side.