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Pour oil into a pan to ½" deep and preheat to 365°F.
Season both sides of tomato slices with salt and pepper.
In a shallow dish combine flour and garlic powder. Pour the buttermilk into a second shallow dish and in a third dish mix together the paprika and cornmeal.
Dredge tomato slices in flour, shaking off any excess. Dip in buttermilk, followed by the cornmeal mixture. Repeat with remaining slices.
When oil is hot, add tomatoes to the pan, a few at a time (don't crowd) cooking 2-3 minutes per side until golden and crisp.
Drain on paper towels. Season with additional salt.