How to Make It
Sprinkle tomatoes with 3/4 teaspoon of the salt. Place flour in a shallow dish. Stir together eggs and buttermilk in a second shallow dish. Stir together cornmeal and breadcrumbs in a third shallow dish. Working with 1 slice at a time, dredge tomato slices in flour; dip in egg mixture, shaking off excess. Dredge slices in breadcrumb mixture, pressing gently to adhere. Place tomatoes in a single layer on a wire rack.
Heat oil in a large, heavy or cast-iron skillet over medium-high to 375°F. (When a few breadcrumbs dropped in the oil sizzle, the oil is ready for frying.) Fry tomatoes, in 3 batches, until golden brown and crisp, about 2 minutes per side. (Be careful not to overcrowd the skillet.) Transfer to wire rack to drain, and sprinkle with remaining 1/2 teaspoon salt.