Blend together egg and buttermilk.
Mix together 1/4 cup all-purpose flour, cornmeal, salt and pepper.
Dredge tomato slices in remaining 1/4 cup flour.
Dip in egg mixture.
Dredge in cornmeal mixture.
Add oil to a depth of 1/4 inch in a large skillet.
Heat oil to 360 degrees
Cook tomatoes 2 minutes on each side or until golden brown.
Do not over overcrowd skillet.
Drain on a wire rack.
Salt hot tomatoes to taste.