Fried Green Tomatoes
Combine egg and milk; set aside.
Set aside ¼ cup flour. Combine ¼ cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan.
Dredge tomato slices in remaining ¼ cup flour; dip in egg mixture, and dredge in cornmeal mixture.
Pour oil to a depth of ¼ to ½ inch in a large skillet; heat to 375°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a rack. Salt while hot.