Slice green tomatoes into 1/2 inch slices

Combine cornmeal and paprika into one bowl, buttermilk and egg into another, and flour into another.

Dredge tomatoes in flour, dust off. Then put in buttermilk mixture, let soak for a minute.

Heat oil in frying pan. Then coat tomatoes in cornmeal mixture.

When oil is hot, carefully place a few slices into the pan. Don’t overcrowd the pan or the temperature of the oil will drop. After you get a golden crust, about 3-4 min and Flip and fry for another 3-4 minutes.

Remove tomatoes and repeat with remaining slices.