2 tbs flour
1 egg
1/4 tsp hot pepper sauce
3 tbs yellow cornmeal
1/4 tsp salt
1/2 tsp dill
2 tsp cooking oil
1 med green tomato, cut into slices about 1/2 inch thick

2 tbs flour 1 egg 1/4 tsp hot pepper sauce 3 tbs yellow cornmeal 1/4 tsp salt 1/2 tsp dill 2 tsp cooking oil 1 med green tomato, cut into slices about 1/2 inch thick

1. Put the flour in the first shallow dish. Lightly beat the egg and the hot pepper sauce in the second dish, and stir together the cornmeal, salt, and dill in the third.
2. Heat the cooking oil in the skillet on medium. You'll know it's hot enough to start cooking if you flick a drop into the pan and the water sizzles.
3. Dredge each tomato slice in the flour (knock off any extra), then in the egg, then finally in the cornmeal mixture.
4. Carefully transfer the slices to the skillet with the spatula. (Be careful not to touch the pan. I don't want you to burn yourself.) Saute for 3 minutes on each side. Remove from the skillet with the spatula.