Total time:  30 minutes; active time: 20 minutes

1/2 cup of flour

1/4 tsp sea salt

1 pinch freshly ground black pepper

2 eggs

2 tbls water

1 cup cornmeal

2 tennis-ball-sized green tomatoes, cored and sliced into 1/2-inch-thick slices

2 to 3 tbls canola oil

Sea salt, to taste, garnish with 1/4 cup sour cream and 2 tbls minced red onion

Heat oven to 425 degrees.  In a shallow bowl or pie plate, combine flour, salt, and pepper.  Beat together eggs and water, then pour the mixture into another shallow dish or pie plate.  Pour cornmeal into a third shallow dish.  Coat each tomato slice with flour (shake off excess), then egg, then cornmeal.  Lay slices on cookie sheet.  In a skillet over medium-high heat, pour a thin layer of canola oil to competely cover the bottom of the skillet.  Pan fry the coated tomato slices until golden brown, about 2 minutes on each side.  Lay them on a baking sheet lined with parchment paper, then season with salt and pepper.  Place in the oven to finish cooking, about 8 minutes.  Place tomato slices on serving plates or a large platter, then top with sour cream and red onion.  Serve immediately.  Yields 4 servings.