Southern Fried Green Tomatoes

We cook these classic Southern Fried Green Tomatoes in a large cast-iron (heavy) skillet but also turn on the oven to finish cooking. 

1. Heat the oven to 425°.
2. To dredge the green tomatoes, we like to get out a few shallow bowls or pie plates:
   1. In one shallow bowl, combine the flour, salt, and pepper.
   2. In the second bowl, beat together eggs and water.
   3. In a third shallow dish, pour in cornmeal.
3. Coat each tomato slice with flour (shake off excess), then dip in the egg mixture, then drench in cornmeal. Lay slices on a cookie sheet.
4. In a large (cast iron) skillet over medium-high heat, pour a thin layer of canola oil to completely cover the bottom of the skillet (1/2 to 1/4 inch depth).
5. Drop the coated tomato slices in the hot oil until golden brown, about 2 minutes on each side. Lay them on a baking sheet lined with parchment paper or just drain on paper towels.
6. Season the hot tomatoes with salt. 
7. Place in the oven to finish cooking, about 8 minutes.
8. Serve tomato slices on serving plates or a large platter, then top with garnish of sour cream and red onion (or whatever you wish). Serve immediately and watch them disappear!