Fried green tomatoes

Press it firmly into the cornmeal/panko mix. Make sure you coat the edges!
The Rest: Let the breaded slices sit on a wire rack for 5 minutes before frying. This allows the cornmeal to hydrate and “lock” onto the tomato.
The Sizzle: Heat your oil to 350°F. Use a cast-iron skillet if you have one.
The Fry: Fry 3–4 slices at a time (don’t overcrowd the pan!). Cook for 2–3 minutes per side until they are deep golden brown.
The Drain: Move them to a wire rack instead of paper towels. Air circulation keeps the bottom from getting soggy while they cool.

The “Peanut Butter” Color: You’re looking for a medium-gold crust. If the cornmeal turns dark brown, it can become bitter.
Thickness Matters: If you slice them too thin, they lose their “meatiness.” If you slice them too thick (over ½ inch), the tomato won’t soften enough in the middle before the outside burns.
Self-Rising Hack: Some Southern cooks use self-rising cornmeal. The tiny bit of leavening in it makes the crust “puff” slightly, creating a lighter, shatter-crisp texture.

A fried green tomato is only as good as its sauce. For a quick Comeback Sauce, whisk together: