Wash and slice the tomatoes tomatoes approximately 1/4 inch thick.
Whisk egg into buttermilk mixture, set aside
Mix corn meal with 1/4 cup of all-purpose flour, set aside
While oil is heating, coat tomato slices in the other 1/4 cup of plain flour, then into buttermilk egg mixture and then into the flour/corn meal mixture and place onto a rack while they wait to be fried.
When the oil is hot, gently place 5-6 coated tomatoes into the oil and fry approximately 5 minutes each side or until golden brown. When tomatoes are done cooking, remove them from the hot oil and place on a paper towel line plate or paper bag to drain. Immediately sprinkle with flakey salt. Enjoy!!
