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Mix together egg and buttermilk; set aside.
Combine ¼ cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan.
Dredge tomato slices in remaining ¼ cup flour; dip in egg mixture, and dredge in cornmeal mixture.
Pour oil to a depth of ¼ to ½ inch in a large cast-iron skillet; heat to 375°F.
Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden.
Drain on paper towels or a rack. Sprinkle hot tomatoes with salt. Serve with hollandaise.