Wash and slice the green tomatoes. Be careful, as green tomatoes are firmer than red and roll easily.
Line some cooling racks with paper towels and place the tomato slices on the paper towels. Sprinkle evenly with some sea salt and allow to sit for 30 minutes. This is known as sweating the tomato and draws out moisture.
In the meantime, mix together the Buttermilk Bacon sauce and set in the fridge while you finish frying your tomatoes.
In a large, shallow bowl, mix together the corn meal, flour and other spices to create your breading.
In another bowl, combine the buttermilk and splashes of hot sauce to taste.
Heat the vegetable oil and tbsp of butter in a cast iron skillet until hot but not smoking. To test to see if it’s hot enough, drop a small piece of breading into the oil. If it immediately begins to bubble and cook, the oil is hot enough.
Wipe off the moisture from each tomato slice and pat dry with a paper towel.
Dunk each tomato slice in the buttermilk and allow the excess to run off.
Coat each tomato in the breading and place on a plate.
Carefully place some tomatoes in the hot oil using tongs. Do not over crowd your pan. Allow to cook on one side for about 3-4 minutes, then flip and cook until that side is browned.
As the tomatoes finish frying, place them on a plate lined with paper towels to drain. Do not stack them.
To keep them warm while you finish frying, place a cooling rack on top of a baking sheet and place the tomatoes on top in a single layer. Place in an oven heated to 200º until ready to serve.
Serve warm with the Buttermilk Bacon sauce. They also taste delicious in a BLT sandwich.
