Ingredients:

3 firm green tomatoes, sliced
Salt
½ cup cornmeal
½ cup flour
½ tsp Cajun seasoning
½ cup buttermilk
1 egg
3 Tbsp vegetable oil for frying

Directions:

Spread tomato slices on paper towels. Sprinkle with salt. Allow 15 minutes resting for salt to remove excess water from tomatoes. Blot each side dry with paper towels.
In a shallow dish sift together cornmeal, flour and Cajun seasoning.
Pour buttermilk in a second shallow dish. Whisk in egg.
Coat tomatoes in cornmeal mixture, dip in buttermilk and coat a second time with cornmeal. Allow 5 minute rest. Sprinkle with cornmeal mix a third time just before frying.
Heat vegetable oil in a cast iron skillet. Fry both sides of tomato slices crisp and golden. Serve immediately.