Prep Tomatoes & Dredging Stations: Slice the green tomatoes into ½-inch thick rounds. Discard the ends. In a medium-sized bowl, whisk together the eggs and milk. On a separate plate, scoop out the flour. On a third plate, mix the cornmeal, bread crumbs, coarse kosher salt, and ground black pepper until well combined.
Coat the Tomatoes: Dip each tomato slice into the flour to coat it completely. Next, dip the floured slice into the egg and milk mixture. Finally, dredge it in the bread crumb mixture, pressing gently to ensure a complete and even coating.
Fry the Tomatoes: In a large skillet, pour in enough vegetable oil to create a ½-inch deep layer. Heat the oil over medium heat. Carefully place the breaded tomatoes into the hot oil in batches of 4 or 5, depending on the size of your skillet. Do not overcrowd the pan.
Finish & Serve: Fry the tomatoes until they are golden brown on one side, then flip and fry them on the other side until browned as well. Remove the fried tomatoes from the skillet and drain them briefly on a paper towel-lined plate to remove excess oil.

Enjoy this Southern classic immediately while it’s still warm and crispy.