Mix the flour, 1 tsp. salt and 1/2 tsp. white pepper in a shallow dish
Mix the remaining 1/2 tsp. salt, remaining 1/2 tsp white pepper, cornmeal and paprika in another shallow dish
Beat eggs in another dish
Coat tomatoes in the flour mixture, dip in the eggs and then coat with the cornmeal mixture
Heat enough grapeseed oil in a large saute pan to measure about 1 inch.
Fry the tomatoes in the hot oil until crisp and golden brown and drain on rack.
Top with Tomato Relish. Say Grace and enjoy!