Slice tomatoes into ½" slices, discarding the ends.
Add flour to a bowl.
Whisk milk and eggs together in a separate bowl.
Combine cornmeal, bread crumbs, salt and pepper in third bowl.
Dip tomato slices in flour, to coat evenly, then egg mixture, and finally coat lightly in bread crumb mixture.
Tip: You can set the coated slices on a wire rack while you are beading all the tomatoes.
Heat oil to 375 degrees and add tomatoes to the skillet (3-4 at a time) and cook for 4 minutes, turning once.
Remove from skillet and let drain on paper towel.
Serve with blue cheese dill dipping sauce.