Slice the green tomatoes into 1/4 inch thick rounds and set aside.

In a mixing bowl, combine cornmeal, flour, salt, black pepper, and paprika.

In another bowl, whisk together the eggs and milk until well combined.

Dip each tomato slice into the egg mixture, allowing excess to drip off.

Coat the tomato slice in the cornmeal mixture, pressing lightly to adhere.

In a frying pan, heat vegetable oil over medium heat until hot.

Fry the breaded tomato slices in batches for about 3-4 minutes on each side, or until golden brown.

Use a slotted spoon to transfer the fried tomatoes to a plate lined with paper towels to drain excess oil.

Serve hot, optionally with a dipping sauce like remoulade or ranch dressing.