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Combine beer and flour in a bowl and set aside for 20-30 minutes
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Add panko to a separate bowl
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Pour canola oil into a deep cast iron skillet over high heat
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Coat both sides of tomatoes in beer batter, then transfer to the bowl of panko and coat both sides, shaking off excess
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Working in batches, CAREFULLY and using tongs, transfer tomatoes to hot oil and fry until you can see that they are getting golden, crispy, and brown on the bottom and coming up the sides, then carefully flip and fry until golden, crispy, and brown on the other side
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Remove from pan and drain on a paper towel lined plate, then transfer to a parchment lined baking pan
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When all tomatoes are fried, drained, and transferred to the baking pan, keep warm in oven