1. Prepare the Tomatoes: Gently pat the tomato slices dry with paper towels to remove excess moisture. Season both sides with salt and pepper.2. Set up the Dredging Station: Set up three shallow bowls. Bowl 1: All-purpose flour. Bowl 2: Buttermilk. Bowl 3: Cornmeal mixed with paprika and cayenne pepper (if using).3. Coat the Slices: Dip each tomato slice first into Flour (shake off excess), then into Buttermilk (let excess drip off), and finally press it into the Cornmeal mixture, ensuring both sides are fully coated.4. Let the Coating Set: Place the coated slices on a wire rack or plate and let them rest for 10 to 15 minutes. This is crucial for keeping the crust intact during frying.5. Heat the Oil: Pour the oil into a heavy skillet or cast-iron pan (about 1/2 inch deep). Heat over medium until it reaches $350^circtext{F}$ ($175^circtext{C}$). (A pinch of cornmeal should sizzle immediately).6. Fry the Tomatoes: Working in small batches, carefully place the coated slices in the hot oil. Fry for 2–3 minutes per side until they are beautifully golden-brown and crisp.7. Drain and Serve: Remove the fried tomatoes and place them on a plate lined with paper towels or a wire rack to drain. Immediately sprinkle with a little extra salt. Serve hot with your favorite dipping sauce.