Get 3 bowls ready: one with flour, one with buttermilk, one with the crumbs, cornmeal, pinch of salt, dash of paprika.
Heat a large skillet to medium-high heat and add in enough oil to coat the pan plus some.
Slice the tomatoes about 1/4 inch thick.
Dunk in the flour, then buttermilk, then cornmeal mixture.
Carefully place in the hot skillet. Cook about 4 minutes each side.