1 egg
1/4 cup water
1-1/2 teaspoons salt
1/2 teaspoon black pepper
5 medium green tomatoes, cored and cut into 1/4" slices
1 cup all-purpose flour
1 cup self-rising white cornmeal
1-1/2 cups vegetable oil

In a large bowl, combine the egg, water, salt, and pepper; mix well. Add the tomato slices and toss to coat well. In a shallow dish, combine the flour and cornmeal mix; mix well. Dip a tomato slice into the flour mixture, coating completely, and place on a baking sheet. Repeat until all the slices are coated. In a large skillet, heat the oil over high heat until hot, but not smoking. Fry the coated tomatoes a few at a time for 2 to 3 minutes per side, or until golden. Drain on a paper towel-lined platter. Serve warm.

*Note: Allowing the first slices to sit on the baking sheet while the rest are coated will help the breading stay on, so fry them in the order they were coated. Great served with a creamy horshradish sauce.