Prepare the Tomatoes:

Season the tomato slices with salt and pepper on both sides.

Dredge the Tomatoes:

Place the flour, buttermilk, and cornmeal in three separate shallow dishes.
Add paprika to the cornmeal for extra flavor if desired.
Dredge each tomato slice in flour, then dip in buttermilk, and finally coat with the cornmeal mixture, pressing to adhere.

Fry the Tomatoes:

Heat about 1/2 inch of vegetable oil in a large skillet over medium heat.
Fry the tomato slices in batches, without overcrowding, until golden brown and crispy, about 3-4 minutes per side.
Drain the fried tomatoes on paper towels to remove excess oil.

Serve:

Serve the Fried Green Tomatoes hot, garnished with additional salt if desired.