Fried Green Tomatoes

Heat the oil in a cast-iron skillet over medium-low heat.

Place the flour, egg and cornmeal in separate bowls and season with salt and pepper. Add the chipotle powder, if using, to the cornmeal. Dredge tomato slices, one at a time, in the flour, shaking off excess. Then dip into the egg, shaking off the excess, and coat with cornmeal.

Place coated tomato slices in the skillet with heated oil and cook for about 4 minutes on each side, or until golden. Repeat with remaining tomatoes. Drain on a paper towel-lined dish, sprinkle with salt and serve immediately.