1. Clean and slice tomatoes 1/4″ to 1/2″ thick. Sprinkle each slice with salt and pepper. Set on paper towel for 5 minutes.

2. While tomatoes are resting, beat together the buttermilk and egg in a flat bowl or pie plate; set aside. Whisk together the cornmeal mix and Cajun seasoning. Heat 1/2″ of oil and butter in a skillet over medium high heat.

3. Dip the tomato slices in the buttermilk-egg mixture, then into the cornmeal mixture. Dredge each side, shaking off the excess. Place in hot oil. Cook until both sides are lightly browned, about 3 to 5 minutes per side. Drain on paper towels.

4. Serve immediately. Careful—insides will be hot!

Notes:
1. Sprinkle a tiny amount of cornmeal into hot grease to test for readiness. If the cornmeal sizzles, the oil is ready. If there is no reaction then the oil isn’t quite hot enough. Oil needs to be hot in order to fry the tomatoes without leaving them greasy.
2. Can serve with dipping sauce, aioli sauce, remoulade sauce or your favorite sauce.