Dip tomato slices in buttermilk. Dredge in flour mixture. Sh:ake off excess.
Cook in oil 3-5 minutes per side. Drain on paper towels.
TIP: You can bread the tomatoes ahead of time and keep in fridge. Just put a little flour mix on bottom of bowl. Dip tomatoes in milk and put on top of flour in a single layer. Pour a little more of flour mix on top. You can make as many layers of this that you need. Keep in the fridge for up to 10 hours and fry just before serving.