Beer batter? Deep frying?
ITT: Yankees frying 'maters.
Select firm, green tomatoes. Not white. Not slightly yellow. Green.
Slice them to 1/4" thick.
Lay them out on a sheet pan and lightly salt them. Let sit a few minutes, then drain off excess water.
Dredge them, individually, through APP flour and lay back on the pan.
Put a cast iron skillet on the stove, pour in 1/8" - 3/16" of good vegetable frying oil, and heat to 375f.
Once the oil is up to temp, lay in just enough slices to cover the bottom of the pan.
Set up a draining place because some oil will come out with the maters. A wire mesh cooling rack sitting on a sheet pan works good. Some people like to lay them on paper towels to soak off the oil. Either is fine.
Get back to the tomatoes... it's probably already time to turn them over. Do not flip more than once. When they are golden to light brown on each side, use a spatula to move them to the draining apparatus.
Keep cooking till you're done. You will need to add more oil from time to time to replenish what is being removed. Make sure you let your oil come back up to temp before adding more mayters.
You'll need to sample some of them from time to time while you're cooking.
