Wash and dry the tomatoes. Cut into ½ inch slices. (Depending on the size of the tomato, you'll end up with 10-12 slices total)
In a shallow dish whisk together flour with ½ teaspoon of salt.
In another dish, whisk together the egg and milk.
In a third dish, whisk together the yellow cornmeal, breadcrumbs, pepper and remaining ½ teaspoon of salt.
Dip a tomato slice in the flour mixture first, then into the egg mixture and finally into the cornmeal mixture, making sure to fully coat both sides. Place the coated tomato slice on a plate and repeat with remaining tomato slices.
Add canola oil to a cast iron or heavy bottomed skillet over medium high heat. When a drop of water added to the skillet sizzles, it is hot enough to fry your tomatoes.
Fry tomatoes, no more than 4 at a time, for 2-3 minutes on each side, or until they are golden brown.
Remove from the skillet and place on a paper towel lined plate to drain excess oil. Repeat with the remaining tomato slices.