INGREDIENTS
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4 large green tomatoes
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2 teaspoons salt
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1 teaspoon pepper
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1 1/2 cups buttermilk
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1 cup plain white cornmeal
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1 tablespoon Creole seasoning
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2 cups all-purpose flour, divided
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Vegetable or peanut oil
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Garnishes: bread-and-butter pickles, fresh parsley sprig