Fried Green Tomatoes

Lightly beat the egg and buttermilk together in a shallow bowl. Set aside. Combine the flour, cornmeal, salt and pepper in a pan or shallow bowl.

Pour vegetable oil into a large cast-iron skillet to 1/4 inch deep. Heat to 350ºF. Dredge tomato slices in the flour mixture, then dip in the egg mixture. Shake off the excess egg and dredge again in the flour and cornmeal. Gently slide the tomatoes in the hot oil. Cook tomatoes in small batches until golden brown on both sides. Remove to a paper towel lined plate or cooling rack. Sprinkle hot tomatoes with sea salt and pepper to taste.

Note: For an all-purpose gluten-free flour mixture, we use 2 cups brown rice flour, 2/3 cup potato starch and 1/3 cup tapioca flour. Mix and store in an airtight container in the refrigerator.