1 cup cornmeal
5 medium green tomatoes -- in 1/4" to 3/8" sliced
1/2 cup vegetable oil -- or bacon fat
Salt and freshly ground pepper
Sprinkle cornmeal on a piece of wax paper or a large flat plate. Dip each tomato slice into cornmeal and pat gently until cornmeal covers the surface; turn slice over and coat the other side. Heat the oil in a large skillet over medium heat. Add tomato slices, and fry in one layer, without crowding, for 2 to 3 minutes on each side, until golden brown. Season with salt and pepper to taste. Serve hot. I like to dip in Ranch dressing!