Step 1

Slice the tomatoes into 1/8 to 1/4-inch slices and sandwich them between paper towels to wick away excess moisture.

Step 2

In the bowl of a food processor, add the potato chips, corn meal, and salt and pulse until the chips are finely crushed. Pour the mixture into a medium bowl and set aside.

Step 3

In another medium bowl, whisk together the buttermilk and beer. Set aside.

Step 4

In a third medium bowl, add the all-purpose flour. Set aside.

Step 5

Pour about 2 inches of oil into the bottom of a heavy dutch oven or deep cast iron skillet. Be cautious not to fill the vessel any more than 1/3 of the way full. Heat the oil over medium-high heat until the oil reaches 350°F.

Step 6

Coat the tomatoes lightly in the flour, then dip it into the buttermilk mixture. Then lightly coat them in the potato chip and cornmeal mixture.

Step 7

Fry in batches, being cautious not to crowd the pan. Adjust the heat to maintain the temperature as close to 350°F as possible. Cook for 2 minutes on one side, then gently flip and cook for 2 to 3 minutes on the other side. Cook until just lightly golden brown. Drain on a pan lined with paper towels topped with a wire rack to allow the excess oil to drip away. Sprinkle the warm tomatoes with additional salt, if desired. Serve warm.