Combine egg and buttermilk; set aside.

Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper

in a shallow bowl or pan.

Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and

dredge in cornmeal mixture.

Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat

to 375 degrees. Drop tomatoes, in batches, into hot oil, and cook 2

minutes on each side or until golden. Drain on paper towels or a rack.

Sprinkle hot tomatoes with salt.