Yield 2-4 servings


2 medium firm tomatoes (any color, as long as they’re not too ripe)
Kosher salt and freshly ground black pepper
1 large egg
2 tablespoons buttermilk or whole milk
½ cup medium-ground cornmeal
¼ cup all-purpose flour
½ cup finely grated Parmesan cheese
Canola oil, for frying
Mayonnaise, for serving
Lemon wedges, for serving
2 tablespoons chopped herbs (basil, parsley, chives, etc.)



Place a wire rack inside of a rimmed baking sheet. Cut the tomatoes crosswise into ¼-inch slices. Arrange the tomatoes on the rack and sprinkle both sides with salt. Let sit for about 10 minutes, then pat dry with paper towels.


In a small bowl, beat the eggs with the buttermilk. In another bowl, stir together the cornmeal, flour, Parmesan, 1 teaspoon salt, and ¼ teaspoon ground pepper. Dip a slice of tomato in the egg mixture, then dredge in the cornmeal mixture until well coated. Transfer to the wire rack and repeat with the remaining tomato slices.


Add ¼ inch of canola oil to a cast iron skillet and heat over medium heat until it shimmers. Working in batches, fry the tomatoes, turning them once with a spatula, until golden brown, 3 to 4 minutes per side. Transfer the fried tomatoes to a wire rack until all of the tomatoes are finished.

Pro tip: use a larger skillet maintain steady oil temperature.

Transfer the fried tomatoes to a serving platter, drizzle with mayonnaise and sprinkle with chopped herbs. Serve with lemon wedges.

Cast Iron Cookware that Makes Clean-up Easy

The key to reliable, use-it-every-day cast iron is seasoning: a smooth, well-seasoned skillet will clean up with just a quick wash, and produce natural non-stick performance every time. Apply a dab of Field Seasoning Oil after cleaning to protect your skillet and build durable non-stick seasoning.