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Gather the ingredients.
Use a sharp knife to slice the tomatoes crosswise into ½-inch rounds.
Arrange them in a single layer on a tray and sprinkle them with kosher salt. Let stand for about 10 minutes.
Meanwhile, set up your breading station. Combine the flour and Creole seasoning in a medium bowl. Whisk the eggs and buttermilk in another medium bowl. Combine the breadcrumbs and cornmeal in a third medium bowl.
Blot the tomatoes dry with paper towels.
Coat a tomato slice with the seasoned flour.
Then dip it into the buttermilk-egg batter.
Finally, coat with the breadcrumb-cornmeal mixture and place it on a tray or plate.
Repeat with the remaining slices.
Heat the oil in a deep skillet to 370 F.
Working in batches, fry the tomato slices until golden, about 1 ½ to 2 minutes on each side.
Remove the fried green tomatoes to paper towels or a rack to drain and sprinkle them lightly with salt and freshly ground black pepper to taste.