Directions

1. Slice tomatoes 1/4-inch thick. In a shallow dish combine cornmeal, flour, garlic salt, cayenne, black pepper and salt. Place buttermilk in another shallow dish.
2. Dip tomatoes in buttermilk, then in cornmeal mixture, coating both sides.
3. In a large skillet heat oil over medium heat. Add tomato slices, half at a time, and cook about 2 minutes per side or until browned. Drain on paper towels. Serve warm.