**Prepare the Tomatoes**: Slice the green tomatoes into 1/4-inch thick slices. Sprinkle both sides of each slice with salt and let them sit for about 10 minutes. This will help draw out some of the moisture and season the tomatoes.

**Prepare the Breading Stations**:

- Place the flour in a shallow dish.

- In another shallow dish, combine the cornmeal, paprika, garlic powder, and black pepper.

- In a third shallow dish, whisk together the eggs and buttermilk.

**Bread the Tomatoes**: Pat the tomato slices dry with a paper towel. Dredge each slice in the flour, shaking off any excess. Dip the slices into the egg mixture, then coat them with the cornmeal mixture, pressing gently to adhere.

**Fry the Tomatoes**: Heat about 1/2 inch of vegetable oil in a large skillet over medium heat. Once the oil is hot (about 350°F or 175°C), add the breaded tomato slices in batches. Fry until golden brown and crispy, about 2-3 minutes per side. Avoid overcrowding the skillet to ensure even frying.

**Drain and Serve**: Remove the fried tomatoes from the skillet and place them on a paper towel-lined plate to drain. Serve immediately.