Warm the frying oil: In a large, deep skillet (enough so that there is 1/2 inch of oil in the pan) heat the oil over medium heat. While the oil is heating, prep the tomatoes.

Slice the tomatoes: Remove the ends and slice each tomato into slices 1/2 inch thick.

Combine the dry mixture: Pour the flour, cornmeal, breadcrumbs, salt and pepper onto a large plate. Mix everything together with your fingertips or a spoon. Set aside.

Make the wet mixture: In a large bowl whisk the eggs and milk. Set aside.

Dredge the tomatoes: Dip both sides of each tomato slice into the dry mix. Then dip both sides of the same slice in the wet mixture. Dredge in the dry mix again to coat completely.

Fry the tomatoes: Place the battered slices in the oil and fry in batches of 4 or 5, depending on the size of your skillet and the slices. Don’t crowd the tomatoes. When they are golden, flip them over carefully with tongs and fry on the other side. Drain on paper towels and sprinkle with a bit of additional kosher salt if desired.