Posted at http://deepsouthdish.com/
As many large green tomatoes as you need, preferably off the vine
Kosher salt and freshly cracked pepper
Buttermilk to cover
1/4 cup or more of bacon fat
1 cup of cornmeal, more or less as needed
1/4 to 1/2 teaspoon of Slap Ya Mama Cajun seasoning, or to taste
Slice the tomatoes into thick slices - 1/4 inch to 1/2 inch thick. Season generously with salt and pepper and let sit for 5 minutes. Place into a small, shallow bowl and cover with buttermilk. Allow to sit for at least 30 minutes or longer.
Melt bacon fat over a slightly over medium heat. I highly recommend serving these immediately out of the pan, however, you can preheat oven to just warm if you're doing a large batch and need to hold them to serve all at once.
Mix the corn meal with the Cajun seasoning on a plate. Remove the tomato slices from the buttermilk, letting excess drip off. Dredge in the cornmeal, coating both sides and edges. Dip the tomatoes back into the buttermilk and then the cornmeal. Place immediately into the hot fat, frying for about 3 to 5 minutes per side, or until golden brown, turning only once. Don't crowd the pan ... give them plenty of room to groove!
Drain on paper towels, sprinkle immediately with a generous amount of additional kosher salt as they come out of the pan and serve right away. Can also place into a low oven to keep warm if necessary. Continue with remaining slices, adding additional bacon fat to the skillet as needed. Tomatoes should be crisp, not soggy.
Serve just plain, with a dab of mayo, Spicy Mustard Sauce, White Rémoulade Sauce or your favorite sauce.
