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1 c. self-rising yellow cornmeal
1/2 c. all-purpose flour
1 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. Creole seasoning
1 c. buttermilk
4 large firm green tomatoes, cut into 1/2-inch slices
vegetable or peanut oil (for frying)

In a shallow dish, combine cornmeal, flour, salt, pepper and Creole
seasoning. In a separate bowl, place buttermilk. Dip tomato slices
in buttermilk; dredge in cornmeal mixture, shaking off excess. In a
large skillet, pour oil to a depth of 1/2-inch; heat to 375 degrees. Fry
tomato slices, in batches, 4 to 5 minutes per side, or until golden
brown. Drain on a wire rack over paper towels.

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