3 or 4 large firm green tomatoes
2 cups vegetable or peanut oil, for deep-frying
1 cup buttermilk
2 cups self-rising flour
Freshly ground black pepper
Slice the tomatoes 1/4-inch thick. Lay them out in a shallow baking pan and sprinkle with salt. Place the tomato slices in a colander and allow time for salt to pull the water out of the tomatoes, approximately 30 minutes.
In a skillet, heat the oil for deep-frying over medium-high heat.
Dip the tomatoes into buttermilk, then dredge them into flour with a dash of pepper. Deep-fry until golden brown