Serves 6 to 8

About 4 cups of canola oil, for frying
2 large eggs
4 cups milk
4 cups all-purpose flour
1/8 teaspoon granulated garlic
½ cup seasoned salt
1 tablespoon black pepper
6 to 7 large green tomatoes, cored and cut into ½-inch-thick slices

Heat about 2 cups of the oil in a large sauté pan or skillet over medium-high heat.

Whisk together the eggs and milk in a large shallow pan. Combine flour, granulated garlic, ¼ cup of the seasoned salt, and pepper in a second large shallow. Coat the tomato slices first with egg mixture and then dredge them in flour mixture, coating well.

Carefully place tomatoes, about 5 or 6 slices at a time, in the hot oil and fry on both sides until golden brown. Set on a paper-towel-lined baking sheet to drain and keep warm while frying the remaining slices. Add more oil to the pan if necessary.

To serve, sprinkle with remaining seasoned salt and arrange on a serving platter.