- Slice tomatoes 1/4 inch thick. Sprinkle both sides with 1 tsp salt and 1/4 tsp of lemon-pepper seasoning. Let stand for 20-25 minutes.
- Coat with 3/4 cup of cornmeal.
- Heat 1/2 cup of vegetable oil over medium heat in a large skillet. Fry tomatoes for 3-4 minutes on each side. Drain on paper towels. Best served immediately.