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