Yesterday, our CSA provided us with two green tomatoes. I couldn't help myself, even if I seldom fry anything now in an attempt at healthy eating. I sliced them about 3/8 inch thick. I felt they needed a little more liquid before breading so I sprinkled some white wine vinegar over the slices and then dredged them in a mixture of white flour, white cornmeal, salt and pepper. I then pan fried them in my cast iron skillet a few minutes on each side.
The taste: crunchy light fry outside with warm tomatoey inside. I sprinkled the slices with a bit more sea salt before eating. One daughter declared it so-so after one bite. The other daughter (the "may no veggies except edamane willingly pass these lips" one) managed one bite without too much gagging and a quick grab of the juice cup. But, Mike and I didn't care--we ate the rest.
Now, various recipes suggest buttermilk or even egg as a wash before coating. I suspect you would get a thicker coating with these approaches, but I think the thin coating works out just fine and you don't have to use as much oil. I've seen some recipes that dress up the fried green tomatoes with remoulade sauce, marinara or a parmesan/cheese approach. I do think a sauce could be nice, although tomato on tomato might be too much. Next time I might try a thin basil pesto sauce. Sorry, no pictures of the tomatoes today.