Slice tomatoes in a little over 1/4 of an inch pieces

Beat and milk mixture well

Set aside 1/4 c of the flour in a shallow bowl and set aside. Mix the remaining flour, cornmeal, baking powder, salt and pepper in large shallow bowl.

Heat oil, 1/4 of an inch to 1/2 inch in depth. Dust tomatoes in the 1/4 of flour, then the egg mixture, then the cornmeal mixture, and fry until golden brown on both sides.

I served mine topped with parmesan cheese, buttermilk ranch and lemon wedges.