Fried Green Tomatoes with Oil-Temperature Guidance

• 4 medium firm green tomatoes, sliced 1/2-inch thick
• 1 ½ teaspoons kosher salt, divided
• ½ cup all-purpose flour, divided
• 1 cup buttermilk
• 1 large egg
• 1 cup yellow cornmeal
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper
• ½ teaspoon freshly ground black pepper
• About 1 cup vegetable oil, for frying
• Flaky sea salt, for finishing
• Remoulade or buttermilk ranch, for serving

Instructions

1. 1Slice the green tomatoes into 1/2-inch-thick rounds, discarding the very ends. Arrange them in a single layer on a wire rack set over a sheet pan and sprinkle both sides with about 1 teaspoon of the kosher salt. Let them sit for 10 minutes to draw out excess moisture, then pat dry thoroughly with paper towels.
2. 2While the tomatoes drain, set up a three-bowl breading station. In the first shallow bowl, whisk 1/4 cup of the flour with a pinch each of salt and pepper. In the second bowl, whisk together the buttermilk and egg until smooth.
3. 3In the third bowl, combine the cornmeal, remaining 1/4 cup flour, smoked paprika, cayenne, the remaining 1/2 teaspoon kosher salt, and the black pepper. Stir until the spices are evenly distributed throughout the mix.
4. 4Pour about 1/2 inch of vegetable oil into a heavy 12-inch cast iron or stainless skillet. Heat over medium until a clip-on thermometer reads 350°F. While the oil heats, line a clean wire rack with a sheet pan to hold the finished tomatoes.
5. 5Working with one slice at a time, dredge a tomato in the seasoned flour and shake off the excess. This first thin coating gives the wet wash something to grip onto.
6. 6Dip the floured slice into the buttermilk-egg mixture, letting any excess drip off. Use one hand exclusively for the wet bowl to keep the dry station clean and crumb-free.
7. 7Press the wet slice firmly into the cornmeal mixture, coating both sides and the edges. Pat extra cornmeal onto any bare spots, then transfer to a plate. Repeat with the remaining slices.
8. 8Once the oil reaches 350°F, gently lower 4 to 5 breaded slices into the skillet, working away from yourself to avoid splatter. Don't crowd the pan; cook in batches if needed.
9. 9Fry undisturbed for 2 to 3 minutes, until the underside is deep golden brown. Flip with a thin spatula or tongs and fry the second side for another 2 minutes until equally golden.
10. 10Transfer the finished tomatoes to the prepared wire rack and immediately sprinkle with flaky sea salt. Let the oil return to 350°F before frying the next batch.
11. 11Serve hot with remoulade, buttermilk ranch, or comeback sauce on the side. They're at their crispest within 10 minutes of frying, so plate as you go.