5 green tomatoes, sliced 1/2 inch thick
1 1/2 teaspoon salt, divided
1 1/2 cups all-purpose flour, divided
1 cup buttermilk
1 large egg
1 cup yellow cornmeal
1 tablespoon seasoned salt
vegetable oil for frying

5 green tomatoes, sliced 1/2 inch thick 1 1/2 teaspoon salt, divided 1 1/2 cups all-purpose flour, divided 1 cup buttermilk 1 large egg 1 cup yellow cornmeal 1 tablespoon seasoned salt

Place tomatoe slices on paper towels. Sprinkle with 3/4 teaspoon salt. Turn tomatoes, and sprinle with remaining 3/4 teaspoon salt. Let stand for 30 minutes. Pat dry with paper towels.
In a shallow dish, place 1/2 cup flour. In a separate shallow dish, whisk together buttermilk and egg. In a third shallow bowl, combine cornmeal, seasoned salt, and remaining 1 cup flour.
Dredge tomatoes in flour, shaking off excess. Dip in buttermilk mixture to coat. Dredge tomatoes in cornmeal mixture, shaking off excess.
In large skillet, pour vegetable oil to a depth of 1/8 inch; heat oil over medium heat. Add tomatoes, in batches, and cook for 3-4 minutes per side or until golden brown Drain on a wire rack over paper towels. Serve immediately.