Prepare a plate or a cookie sheet with paper towels to soak up the excess oil.
Pour oil in a deep pan. Heat up while mixing the breading mix. Oil needs to be very hot.
Wash tomatoes and dry with a paper towel.
Thinly slice green tomatoes. Put all of the tomatoes in a separate bowl. Sprinkle with water to wet them.
Mix flour, cornmeal, salt and pepper in a elongated plastic bowl.
Dip tomatoes one by one in the dry batter mix.
Dip breaded tomatoes into the hot oil. Do not overcrowd the pan.
Using a slotted spoon, turn tomatoes over on the other side and cook until they have a golden brown color - about 3-5 minutes.
Remove the cooked tomatoes from the pan and let them rest on the paper towel lined plate. Sprinkle with additional salt if you prefer.