Start by slicing the green tomatoes into thick rounds, about 1/4 to 1/2 inch thick. Lay them on paper towels and lightly sprinkle with salt. Let them sit for a few minutes to draw out excess moisture, then pat them dry.
Prepare three bowls for coating. In the first bowl, add the flour. In the second, whisk together the eggs and milk. In the third, mix the cornmeal, breadcrumbs, salt, pepper, and paprika.
Take each tomato slice and coat it first in flour, then dip it into the egg mixture, and finally press it into the cornmeal mixture until fully coated. Set aside on a plate.
Heat about 1/2 inch of oil in a skillet over medium heat. Once hot, carefully place the coated tomato slices into the oil without overcrowding the pan.
Fry for about 2–3 minutes on each side, or until golden brown and crispy. Remove and place on paper towels to drain excess oil.
Tips
For the crispiest texture, make sure the oil is hot before frying. If the oil is too cool, the coating will absorb oil instead of crisping up.
Serve immediately while hot. These are perfect with a simple dipping sauce like ranch, garlic mayo, or a spicy aioli.
