Slice tomatoes 1/2" thick and drain on paper towels. Whisk eggs and milk in medium bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and seasonings on another plate. Dip tomatoes into flour to coat. Dip into milk and egg mixture. Dredge in bread crumbs. In a large skillet pour 1/4" to 1/2" pecan oil over medium heat. Place in batches of 4 to 5 depending on skillet size. Tomatoes should not touch. When brown, flip to other side. Drain on paper towels. Serve as side dish or: Serve on top of Boston Bibb lettuce with Kinloch balsamic vinegar. Top with remoulade sauce and shrimp.
Using an iron skillet is best. We like Louisiana Fish Fry brand remoulade sauce