Slice the tomatoes into approximately ¼-inch thick rounds and pat them dry with paper towels.

In three shallow bowls, mix flour with salt and pepper, whisk together eggs and buttermilk, and combine cornmeal with breadcrumbs, paprika, salt, and pepper.

Coat each slice in flour, dip it into the egg mixture, and finally coat with the cornmeal mixture.

In a large cast iron skillet, heat about ½ inch of vegetable oil over medium to medium-high heat until shimmering.

Cook the coated tomato slices in batches for about 2 to 3 minutes on each side until golden brown and crispy.

Transfer the fried tomatoes to a wire rack or a paper towel-lined plate and sprinkle with salt while hot. Serve with your choice of dipping sauce.