Slice tomatoes into 1/8 to 1/4-inch slices, then place them between paper towels to remove moisture.
In a food processor, combine potato chips, cornmeal, and salt, pulsing until finely crushed. Transfer this mixture to a bowl. In a separate bowl, whisk buttermilk and beer, and in another bowl, place all-purpose flour.
In a heavy dutch oven or deep cast iron skillet, pour 2 inches of oil, ensuring it doesn't exceed one-third of the vessel's capacity. Heat the oil to 350°F over medium-high heat. Lightly coat tomato slices in flour, dip in buttermilk mixture, and then coat in potato chip and cornmeal mixture.
Fry in batches, avoiding crowding, and maintain oil temperature around 350°F. Fry for 2 minutes on each side until lightly golden. Drain on paper towels and a wire rack. Optionally, sprinkle warm tomatoes with more salt and serve.