Step 1

Wash, and remove the tomato stems using a melon baller or small knife.

Step 2

Slice tomatoes, unpeeled into 1/2 inch thick slices. Lay on a tray, and season tomato slices on both sides with sea salt. Let tomato slices stand for 5 minutes. This adds flavor and removes some of their liquid. Dab with paper towels to remove extra moisture.

Step 3

While the salted tomato slices are resting at room temperature, set out three shallow bowls (or a shallow dishes) with coating ingredients to dip the tomato slices: 1rst dip bowl place flour and Cajun seasoning 2nd dip bowl buttermilk and egg mixture whisked together well 3rd dip bowl breadcrumbs and cornmeal mixture, stir to combine.

Step 4

Dredge tomato slices into first flour cajun seasoning mixture, then second the egg and buttermilk mixture, then finally the third bowl of breadcrumb cornmeal batter. Set on a platter or plate to rest.

Step 5

In a large cast iron skillet, frying pan, or deep fryer, heat the peanut oil (or a flavor neutral one like canola oil) on medium-high heat to 350-375 degrees. The OIL MUST BE HOT OR IT MAKES THEM SOGGY, make sure there is enough oil in the pan, about 1 " deep. During the frying process, use a candy thermometer or stick the end of a wood spoon and if it bubbles, the temperature is high enough.

Step 6

Place a wire rack over a sheet pan. Fry just a few of the coated tomato slices at a time, for about 2-3 minutes on each side or until golden brown. Work safely and carefully to turn over the tomatoes in the large skillet using tongs and a spatula. Let the oil come back up to temp between batches. Once the tomatoes turn golden brown in the frying pan, use tongs and carefully place in a single layer on the wire rack to keep them crisp.

Step 7

Sprinkle with sea salt or a flake salt like Maldon. Serve warm with hot sauce like Tabasco, a creamy sauce like remoulade, buttermilk dressing, or comeback sauce. Best to eat while they are hot!