The only thing that takes practice is having confidence that seasoned cornmeal is enough to do the job.
2 pounds tomatoes. Green or Red (just make sure the red ones aren’t very soft or they’ll fall apart when you fry them)
1 ½ cups cornmeal
Oil for frying, you may also use shortening or the traditional bacon grease.
Salt and pepper to taste
Season your cornmeal with salt and pepper.
Slice the tomatoes about 3/8 inch thick,
Dredge both sides of the tomatoes in the seasoned cornmeal, pressing each side firmly into the meal so it will make a good coating. Do not try to do anything more than coat them, you don’t want to mound the cornmeal up it will fall off anyway, just make sure it’s all covered. Tomatoes are pretty wet things so the cornmeal will stick quite well. Respect your ingredients.
Place the coated tomato slices on a plate, any excess cornmeal should fall off as you move them to the plate.
Put enough oil or whatever in an iron skillet to a depth of about 3/8 inch, and place the skillet over medium heat. Add the tomatoes to the hot oil a few at a time, without crowding, and fry until golden brown, about 1 minute. Turn, and when both sides are golden brown, drain on paper towels and serve piping hot. They will be soft all the way through except where a bit of the core may be in the slice.
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