Fried Green Tomatoes

Lay tomato slices on a tray and sprinkle with kosher salt. Let sit 10 minutes, then pat dry with paper towels.
Set up a dredging station: place flour in one shallow dish. In a second, whisk eggs and buttermilk. In a third, combine cornmeal, breadcrumbs, black pepper, and paprika if using.
Dredge each slice in flour, shaking off excess. Dip in the egg mixture to coat, then press into the cornmeal-breadcrumb mixture until fully covered.
Pour 1/2 inch of vegetable oil into a large skillet and heat over medium–medium-high to 350–365°F (a breadcrumb should sizzle and turn golden in about 15 seconds).
Fry tomato slices in batches, without crowding, 2–3 minutes per side until deep golden brown.
Transfer to a wire rack or paper towels to drain. Immediately sprinkle with a tiny pinch of salt for best flavor.
Repeat with remaining slices, skimming stray crumbs from the oil between batches and adjusting heat to maintain temperature.
Serve hot with ranch, remoulade, or spicy aioli.