Ingredients
Method
Step 1: Cook the bacon.
- Add a whole package of bacon to a cast iron skillet or heavy skillet. Cook over medium-low heat until the bacon is crispy and has rendered as much fat as possible. Take your time here because the bacon grease is a huge part of the flavor.
Step 2: Prep the tomatoes while the bacon cooks.
- While the bacon is cooking, slice the green tomatoes about ¼-inch thick. Place them on a rack over a baking sheet and season both sides with salt and pepper. Let them sit while the bacon finishes cooking.
Step 3: Remove the bacon and save the drippings.
- Remove the bacon from the skillet and let as much grease drip back into the pan as possible. If you place the bacon in a bowl, tip any extra grease from the bowl back into the skillet. Save the cooked bacon for another recipe.
Step 4: Add extra frying fat if needed.
- Keep the bacon drippings in the skillet. If you need more fat for frying, add a little Crisco shortening. Vegetable oil can also be used, but Crisco gives that old-school flavor and texture.
Step 5: Make the cornmeal coating.
- Add white cornmeal to a shallow dish and season it with salt and pepper.
Step 6: Coat the tomatoes.
- Pat the tomato slices dry. Dip each slice into the seasoned white cornmeal, pressing it in so the tomato is fully coated. Shake off the excess.
Step 7: Fry the tomatoes.
- Heat the bacon grease and shortening over medium to medium-high heat. You want to hear a good sizzle when the tomatoes hit the pan. Add the coated tomatoes in a single layer, making sure not to overcrowd the skillet.
Step 8: Flip carefully.
- Let the tomatoes fry for about 3 minutes, or until golden brown on the bottom. Carefully flip with tongs or a spatula and fry the other side until golden and crisp. Try not to move them around too much.
Step 9: Drain and serve.
- Transfer the fried green tomatoes to a rack so they stay crispy. Serve them hot, and that’s it, baby. You are not going to have anything better than Whistle Stop Cafe-style fried green tomatoes.