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Beat the egg, buttermilk and hot sauce and set aside.
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Slice the green tomatoes about 1/3" thick, set on rack or wax paper and sprinkle with salt and a little sugar on each. Let rest for about 15 minutes and you will see moisture starting to come from the tomatoes. That's good.
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In a paper bag or plastic bag mix the flour, cornmeal and black pepper. Dip tomatoes in the egg/buttermilk mixture then flour again. Set on plate until ready to fry. You can do these in advance and refrigerate until ready to fry.
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Heat the oil and bacon fat (optional) in a skillet until 360°. Fry a few tomato slices at a time. Season with a little more Kosher salt.
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Top with some of the black eyed pea vinaigrette.
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For the Black Eyed Pea Vinaigrette, cook the black eyed peas according to package direction. Drain and set aside.
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In one tablespoon of the olive oil, sauté the onion and garlic until almost tender. Add in the red bell pepper and sauté another 3-4 minutes