Rinse the green tomatoes with cool water and pat them dry with paper towels.

Slice them into 1/4 inch thick for thin slices and 3/8 inch thick for thick slices.

Gather 3 small plates or shallow bowls.

In one plate, combine the flour and 1/2 teaspoon of the salt.

In the second plate, whisk together the milk and egg with a fork.

In the third plate, combine the cornmeal, breadcrumbs, black pepper, and the remaining 1/2 teaspoon salt.

Working with 2 or 3 tomato slices at a time, press the tomato slice into the flour, coating both sides.

If the flour doesn’t stick, run the edges through the egg/milk mixture, then back in the flour.

Dip the flour-coated slice into the egg/milk mixture, then gently press it into the cornmeal mixture.

Pour enough oil into a skillet to reach a depth of 1/4 to 1/2 inch and heat over medium heat until very hot (360 to 375 degreesF) but not smoking.

Use tongs or a slotted spoon to lower the tomatoes, one at a time, into the hot oil and remove them after 2 to 3 minutes on each side or until golden brown on both sides.

If the tomato slices do not sizzle, the oil is probably not hot enough.

Drain the tomatoes on paper towels and enjoy when warm but not too hot!