Beat egg and milk in bowl. Combine flour, cornmeal, salt, paprika, cayenne and black pepper on waxed paper.
Core tomatoes; cut thin slice from top and bottom of tomatoes. Cut each tomato crosswise into 4 slices. Dip tomato slices first in egg, then in cornmeal mixture to coat.
Heat 1/4 inch oil in large nonstick skillet until hot. In batches, brown tomatoes on both sides, turning once, 1 to 2 minutes per side. Remove with slotted spatula to paper toweling to drain. Serve immediately.