Spread tomato slices in a single layer over paper towels. Sprinkle both sides with salt. Allow slices to drain on towels for about 5 minutes.
Mix flour, basil and garlic together on a plate. In a separate bowl, whisk together egg and milk. Lastly, mix cornmeal, Panko breadcrumbs and seasoned salt together on a plate.
Dredge tomato slices, first in seasoned flour, then egg mixture, then crumbs.
Add oil to a medium-sized fry pan. Heat pan over medium heat until oil shimmers, about a minute. Add coated slices to pan. Cook on each side about 1 minute until browned. Drain on paper towels.
Mix together sour cream, horseradish and dill. Serve cold with fried tomatoes.