Created by Shirl on October 29, 2011
Step 1: Slice tomatoes 1/4 inch thick.
Step 2: In a shallow dish combine cornmeal, flour, garlic salt, cayenne and black pepper, salt.
Step 3: Place buttermilk in another shallow dish.
Step 4: Dip tomatoes in buttermilk, then in cornmeal mixture to coat.
Step 5: In a large skillet heat oil over medium heat. Add coated tomatoe slices and cook about 2 minutes per side or until golden.
Step 6: Drain on paper towels.
Step 7: Serve warm.