Thoroughly wash the green tomatoes and slice them into rounds that are 1/4-inch thick.
In a shallow bowl, mix together the flour, cornmeal, salt, black pepper, garlic powder, and paprika to create the coating mixture.
Dip each tomato slice into the buttermilk, allowing the excess to drip off, and then coat it evenly with the flour-cornmeal mixture. Press the coating gently onto the tomato slice to ensure it sticks.
Heat about 1/2 inch of vegetable oil in a large skillet or frying pan over medium-high heat.
Carefully place the coated tomato slices into the hot oil, making sure not to overcrowd the pan. Fry them for 2-3 minutes on each side or until they turn golden brown.
Once fried, remove the tomatoes using tongs or a slotted spoon, and place them on paper towels to drain any excess oil.
Serve the fried green tomatoes immediately while they're still hot and crispy.