4 to 6 green tomatoes washed & sliced
2 cups buttermilk (old-fashioned whole buttermilk that still has fat in it)
2 large eggs
2 cups White (self-rising) flour
1 cup stone-ground (medium) cornmeal
½ tsp. garlic powder
½ tsp. onion powder
generous pinch of salt & freshly ground black pepper
2 cups canola oil
1 cup (2 sticks) unsalted butter
(or 1 cup canola oil, 1 cup butter, and 1 cup pork fat)
Place sliced tomatoes in colander. Salt lightly, and let sit for about 5 minutes to help draw out moisture. Rinse under cool water and pat dry with paper towels.
Working one at a time, completely coat each tomato slice in the wash and then in the dredge, gently shaking off excess.
In a cast-iron skillet over high heat, bring butter and canola oil to 350ºF (use a candy thermometer). Reduce heat to stabilize. Working 3 slices at a time, fry the tomatoes until golden brown, turning only once (about 3 to 4 minutes total cooking time). Use a spatula to flip the tomatoes away from you so you don’t get splashed. Transfer each batch to drain on brown paper bags.