Step 1

Slice tomatoes into 1/4 inch round slices.

Step 2

Place tomatoes on paper towels and sprinkle with half of sea salt. Let sit 10 minutes so excess water will drain away.

Step 3

Whisk buttermilk and egg together in a bowl.

Step 4

Prepare dry batter mix by combining cornmeal, flour, garlic powder, pepper, other half of salt and ground cayenne pepper in a large bowl. Mix well.

Step 5

Scoop out 1/4 of dry batter mix and place in a smaller bowl.

Step 6

Dredge a slice of tomato into the smaller dry batter bowl, then dip into buttermilk bowl, then dredge in the larger dry batter bowl.

Step 7

Place tomato on a large sheet pan, then repeat the process until all tomatoes are dredged.

Step 8

Pour oil in a cast iron skillet until it is about 1/4 inch thick. Heat to medium high.

Step 9

Place tomatoes in hot oil in skillet. Only put a few in at a time so they can be turned easily.

Step 10

Fry tomatoes for about 3 minutes on one side, then flip over and fry on the other side until golden brown.

Step 11

Transfer tomatoes to a wire rack to drain.

Step 12

Sprinkle tomatoes with extra sea salt.

Step 13

Serve with homemade blue cheese dip.