Slice your green tomatoes evenly. If you have a mandolin, use it — your tomato slices will all be the same thickness and it will save time.
Pour flour into a wide shallow dish then dredge the tomatoes in the flour — the slices should be coated on all sides with the flour.
Dip the flour-coated tomato slices into a mixture of egg and buttermilk, shaking off the excess.
Then, immediately dip the tomato slices into a mixture of flour, cornmeal, salt, and pepper. Shake off any excess breading. The tomato slices should be coated on all sides with cornmeal but there shouldn’t be any clumps.
Heat your oil to 350 degrees Fahrenheit in a large deep pot. Fry the tomatoes a few at a time (so that the temperature of the oil doesn’t drop) until they are golden brown and crisp. When they’ve finished cooking, drain the fried green tomatoes on a paper towel. Sprinkle the fried green tomatoes with salt before serving.
Kristie Collado is The Daily Meal’s Cook Editor. Follow her on Twitter @KColladoCook.