Whisk together the buttermilk, egg, and hot sauce in a shallow bowl.

In a second bowl, stir together 1⁄2 cup of flour and 1⁄2 tablespoon cajun seasoning.

Combine the other 1⁄2 cup of flour, 1⁄2 tablespoon of cajun seasoning, and the cornmeal in a third bowl.

Begin heating the cooking oil in a heavy stockpot or Dutch oven. Heat the oil to precisely 375°F (this will take 15 minutes or so).

While the oil is heating, slice the tomatoes into 1⁄2” thick slices. Place on a couple layers of paper towels and press down on each side with more paper towels to soak up as much moisture as you can.

Dip each tomato slice in the flour mixture, then into the buttermilk mixture, and then into the flour/cornmeal mixture.

Set coated tomato slices in a single layer and repeat step 6 to batter all of the tomato slices.

When the oil is hot, carefully place each tomato slice into the oil. Fry on each side until golden brown (about 2-3 minutes on each side).

Lift fried tomatoes from the oil with a slotted spoon and place on a couple layers of paper towels to soak up any excess oil.

Continue frying the tomatoes in batches until they are all cooked.

Serve hot with your favorite dipping sauce.