Wash and dry tomatoes. Slice into ¼-inch thick rounds. Sprinkle with 1 teaspoon kosher salt, let sit 10–15 minutes, then pat dry.

Whisk eggs and milk in a bowl for egg wash. Mix flour, 1 teaspoon salt, and black pepper in a second bowl. Combine cornmeal and breadcrumbs in a third bowl.

Dredge tomato slices in flour mixture, then egg wash, then cornmeal-breadcrumb mixture. Repeat for double coating if desired.

Heat vegetable oil to 350°F (175°C). Fry tomato slices 2–3 minutes per side until golden brown. Drain on paper towels.

Sprinkle with additional salt if desired and serve with your favorite dipping sauce.