Prepare the tomatoes:

Slice the green tomatoes into 1/4-inch thick rounds. Lightly sprinkle with salt and let sit for 5–10 minutes to draw out excess moisture. Pat dry with a paper towel.

Set up the breading station:

In one bowl, place the flour. In a second bowl, whisk together the eggs and buttermilk. In a third bowl, mix the cornmeal, breadcrumbs, paprika, salt, and black pepper.

Bread the tomato slices:

Dip each tomato slice into the flour, coating evenly. Then dip into the egg mixture, allowing any excess to drip off. Finally, coat with the cornmeal mixture, pressing lightly to adhere.

Heat the oil:

Pour vegetable oil into a large skillet to about 1/4-inch depth. Heat over medium heat until the oil reaches 350°F (175°C) or until a small breadcrumb sizzles when dropped in.

Fry the tomatoes:

Working in batches, fry the tomato slices for 2–3 minutes per side, or until golden brown and crispy. Avoid overcrowding the skillet.

Drain and serve:

Remove the fried green tomatoes from the skillet and place them on a plate lined with paper towels to drain excess oil. Serve warm.

Dipping Sauce Suggestions

Remoulade sauce: A tangy, spiced mayo-based sauce.

Ranch dressing: A creamy and classic pairing.

Hot sauce: For a spicy kick.