Crispy Fried Green Tomatoes: A Classic Southern Favorite Worth Trying

½ cup of milk, one cup of flour, ½ cup each of cornmeal and breadcrumbs, two teaspoons of kosher salt, ¼ teaspoon of black pepper, and enough vegetable oil to cover about ½ inch of a skillet. Slice the tomatoes into ½-inch rounds, whisk the eggs with the milk, and prepare separate plates for the flour and the seasoned cornmeal mixture.

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