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Slice the green tomatoes into rounds about 1/4-inch thick. Lay them in a single layer on a wire rack set over a rimmed baking sheet and season both sides with 1/2 tsp of the kosher salt and 1/4 tsp of the black pepper. Let them sit for 5 minutes — the surface will look slightly damp.
Set up a three-stage dredging station: in the first shallow bowl, combine the 1/2 cup all-purpose flour with the remaining 1/2 tsp salt and 1/4 tsp black pepper. In the second bowl, whisk together the eggs and buttermilk until smooth. In the third bowl, stir together the cornmeal, 1/4 cup all-purpose flour, smoked paprika, and cayenne.
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