Prepare the Coating: In a shallow bowl, whisk together cornmeal, flour, paprika, garlic powder, and cayenne pepper.
Prepare Egg Mixture: In another bowl, whisk eggs with buttermilk.
Dredge the Tomatoes: Dip each tomato slice into the egg mixture, then coat with the cornmeal mixture, pressing lightly to ensure it sticks.
Heat Oil: Pour vegetable oil into a large skillet to a depth of about 1 inch. Heat over medium-high until hot (≈350°F / 175°C).
Fry Tomatoes: Fry tomato slices in batches for 2–3 minutes per side until golden brown and crispy. Drain on a paper towel-lined plate.
Serve: Serve hot with ranch dressing or spicy remoulade for dipping.
Serving and Storage Tips:
