Step 1

Scoop the flour onto a plate or in large bowl. Pour the buttermilk into another bowl. Mix the cornmeal, bread crumbs, kosher salt, black pepper and cayenne on another plate or in a bowl.

Step 2

Dip one tomato slice into the flour, tossing so both sides and all of the edges are coated. Dip in the buttermilk then dredge in the cornmeal bread crumb mixture, gently patting both sides so the coating adheres. Place on a wire rack and continue with the rest of the tomatoes.

Step 3

Pour enough oil into a cast iron pan to fill it about 1/2 inch from the bottom. Heat the oil to 350 degrees F. I test my oil's temperature with a candy thermometer.

Step 4

Fry the tomatoes in batches, about 4 to 6 at a time, flipping once so both sides are lightly browned.

Step 5

Drain the tomatoes on another wire rack that's set over paper towels. Repeat with the rest of the tomatoes.

Step 6

Serve the tomatoes hot with the garlic aioli sauce and a squeeze of lemon if you like.

Step 7

Mix the mayonnaise with the other ingredients until blended. Refrigerate up to 2 weeks.