Step 1

Cut the tomatoes into ¼” slices.

Step 2

In one large mixing bowl whisk together the buttermilk, egg and hot sauce. In another medium mixing bowl whisk together the cornmeal and flour then season with salt and pepper.

Step 3

Add the tomatoes to the buttermilk mixture and let sit for about 10 minutes.

Step 4

Add enough oil to a large cast iron skillet to fill 1” up the side of the pan. Heat the oil to 375ºF (190ºC).

Step 5

Working in batches, add tomatoes to the cornmeal batter and coat on both sides, pressing gently to adhere the cornmeal.

Step 6

Shake excess batter off the tomatoes and add to the skillet, frying until golden brown on both sides, about 3 to 4 minutes total.

Step 7

Remove to a paper towel lined plate to drain. Repeat with the remaining tomatoes until all have been fried.

Step 8

In a small bowl whisk together the mayonnaise, sriracha, ketchup, oil, onion, garlic, Worcestershire, mustard and pepper until combined.

Step 9

Cover and refrigerate until ready to use. This sauce can be made up to 2 weeks in advance.

Step 10

Serve the tomatoes hot with the sauce for dipping.