Instructions: In a bowl whisk together buttermilk, eggs, 1 tablespoon flour, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Immerse tomato slices in mixture.

In a 12-inch heavy skillet [seasoned black iron skillet if you have one], heat oil over moderate heat until a candy thermometer registers 350 degrees

[Or, it sizzles when you drop a few drops of cold water in it]. While oil is heating, in a bowl whisk together remaining flour, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Dredge tomato slices, one at a time, in seasoned flour, shaking off excess, and fry tomatoes in batches of [about] 6 slices (do not crowd skillet) until golden brown and crisp on both sides.

Transfer tomato slices to paper towels to drain and [immediately] sprinkle with salt to taste.

Serves four to six.

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