Slice the Tomatoes:
Cut the green tomatoes into ½-inch thick slices. Remove and discard the stem and bottom ends.

Set Up Coating Stations:
Prepare three shallow bowls or plates:

• One with the flour.

• One with the eggs and milk, whisked together.

• One with a mixture of cornmeal, bread crumbs, salt, and black pepper.

Coat the Tomato Slices:
Start by dredging each slice in the flour, shaking off any excess.
Dip it into the egg and milk mixture, making sure it’s well coated.
Finally, press the slice into the cornmeal and bread crumb mixture, covering both sides evenly.

Heat the Oil:
Pour vegetable oil into a large skillet, preferably cast iron, until it’s about ½ inch deep. Heat over medium until the oil reaches 350-375°F (175-190°C). A pinch of bread crumbs should sizzle and brown in about 15 seconds when the oil is ready.

Fry the Tomatoes:
Working in batches, place the coated tomato slices into the hot oil without crowding the pan. Fry for about 2-3 minutes per side, or until both sides are crisp and golden brown.

Drain and Serve:
Remove the fried tomatoes from the skillet and place them on a plate lined with paper towels to absorb any excess oil. Serve hot, either plain or with your favorite dipping sauce, like spicy mayo, ranch, or remoulade.