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1
Slice the green tomatoes to 8–10 mm. Thinner and the tomato disintegrates in the pan; thicker and the cornmeal coating will scorch before the centre warms. Season the cornmeal with salt, black pepper, and cayenne. For the three-stage variant, set out flour, beaten egg, and seasoned cornmeal in separate shallow dishes.
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2
Dredge each slice in seasoned cornmeal — or, for the three-stage method, in flour first, then egg, then cornmeal — pressing firmly so the coating adheres on both cut faces. The crust, once fried, is the whole character of the dish; a patchy coat is a failed coat.
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3
Heat the oil or bacon drippings in a heavy skillet to 175 °C. The fat must form a generous shallow layer: the flat tomato slice demands even contact across its full surface. This is where the dish lives or dies — too little fat and the cornmeal steams rather than fries; the wrong temperature and the crust colours before the interior has time to warm and soften. A pinch of cornmeal dropped into the fat should sizzle at once without blackening.
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4
Lay the slices into the skillet in a single layer without crowding. Fry until the underside is deeply golden and the cornmeal crust is set and crisp, then turn once. The finished slice should be deeply golden on both sides; the coating must not be pale or sandy.
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5
Lift from the fat and drain briefly. The tomato interior should be warm and slightly softened but still firm — it must hold its shape on the plate. Taste: the tart, tangy interior against the savoury, seasoned cornmeal crust is the defining contrast of the dish.