Step 1

Make the remoulade sauce. Whisk all of the sauce ingredients together in a small bowl until combined. Cover and refrigerate until ready to serve.

Step 2

Season the flour. Stir 1/3 cup of the flour, salt, and paprika together in a wide, shallow bowl or pie plate.

Step 3

Make the wet mixture. Whisk the buttermilk, egg white, and hot sauce together in second wide, shallow bowl.

Step 4

Prepare the cornmeal. Stir the cornmeal and remaining 1/3 cup flour together in a third wide, shallow bowl.

Step 5

Bread the tomato slices. Fit a wire rack inside a rimmed baking sheet. Dip each tomato slice in the flour mixture, followed by the buttermilk mixture, and finally the cornmeal mixture.

Step 6

Set the cornmeal coating. Place the breaded tomato slices on the rack in a single layer. Let sit so the coating sets while the oil heats.

Step 7

Heat the oil. Heat the oil in a large cast iron skillet over medium-high heat until shimmering, about 5 minutes. The oil should sizzle immediately if you sprinkle flour into it.

Step 8

Fry the tomatoes. Carefully add 4 to 5 tomato slices and fry until golden-brown, 3 to 5 minutes per side. Transer the fried tomatoes to a paper towel-lined plate. Fry the remaining tomato slices.

Step 9

Serve warm the remoulade sauce. Serve the tomatoes immediately with the remoulade sauce.