Pour ice water into a large bowl and add tomatoes; soak for 5 minutes.
Meanwhile, heat 1/2 inch oil in a large skillet over medium-low heat.
Combine cornmeal and flour in a medium bowl. Remove tomatoes from ice water, one at a time, and coat lightly in cornmeal mixture; shake off any excess.
Working in batches, cook coated tomatoes in hot oil until edges are golden brown, about 4 minutes per side. Use a slotted spoon to remove tomatoes to a paper towel-lined plate. Sprinkle lightly with salt and serve hot.