Wash and slice tomatoes and cover with cold water in a large bowl.
Set electric skillet to 375 degrees and cover bottom with oil.
Add additional oil as needed.
Mix flour, cornmeal, garlic salt and pepper together in a bowl.
With a fork (or tongs with rubber tips) lift each slice of tomato out of water and let water drain off before placing in dry mix. Coat slice evenly and place in skillet. Tomatoes are delicate so turn as little as possible until crispy and done. Drain on platter covered with paper towel.