Wash and slice the green tomatoes into 1/4-inch thick rounds.
In a shallow bowl, combine the cornmeal, salt, and lemon-pepper seasoning.
Heat vegetable oil in a large skillet over medium heat.
Dredge each tomato slice in the cornmeal mixture, pressing lightly to coat evenly.
Place the coated slices in the hot oil, frying in batches to avoid overcrowding.
Cook each side for about 3–4 minutes until golden brown and crispy.
Transfer fried tomatoes to a paper towel-lined plate to drain excess oil.
Serve warm, optionally with a dipping sauce like ranch or spicy mayo.