Wash the green tomatoes thoroughly and slice them into ½-inch thick rounds. Set them aside.

In one bowl, combine cornmeal, flour, salt, and pepper. In another bowl, place milk to dip tomatoes.

In a large skillet, pour enough oil to cover the bottom about ¼ inch deep. Heat the oil over medium-high heat. Test its readiness by dropping a breadcrumb into it; if it sizzles, it’s ready.

Dip each tomato slice into the milk (if using), allowing excess to drip off. Then coat them in the cornmeal mixture, pressing it onto the slices for even coverage.

Carefully place the coated tomato slices into the hot oil. Fry them for about 3-4 minutes on each side or until golden brown.

Remove the fried tomatoes from the skillet and place them on a plate lined with paper towels to soak up excess oil. Serve warm with your favorite dipping sauce.