Easy Fried Green Tomatoes
4 green tomatoes, sliced 1/2 inch thick
Kosher salt and freshly ground black pepper
Vegetable oil, for frying
1 cup all-purpose flour
2 large eggs
1 tablespoon water
1 cup fine breadcrumbs
In a large bowl, season the tomato slices with about 2 teaspoons salt. Refrigerate until they've released much of their liquid, about 2 hours. Drain and pat very dry. Season with a little more salt.
In a large Dutch oven or other heavy-bottomed pot, heat about 2 inches of vegetable oil to 350 degrees over medium-high heat. Place a wire rack inside of a baking sheet. Line a large plate with paper towels.
While the oil is heating, place the flour in one disposable pie plate and season with salt and pepper. In a second disposable pie plate, whisk together the eggs and water until smooth. Place the breadcrumbs in a third disposable pie plate and season with salt and pepper.
Working with one tomato slice at a time, dredge in flour, making sure to coat the edges. Tap lightly to remove excess flour and transfer to the egg mixture. Turn to coat evenly, then transfer to the breadcrumbs. Turn to coat evenly, including the edges, and transfer to the prepared rack. Repeat with the remaining tomato slices.
When the oil is hot, fry the tomato slices in small batches, of about four slices each, until golden brown and delicious, 3 to 4 minutes. Turn the tomatoes occasionally to make sure they're frying evenly. Transfer the fried tomatoes to the paper towel-lined plate and immediately season with salt. Repeat with the remaining tomato slices.