Cut the green tomatoes into ¼- to ⅓-inch-thick slices. Place them in a single layer on a paper towel-lined baking sheet and season both sides with 1 teaspoon of kosher salt. Let them sit for 10–15 minutes, then thoroughly pat them dry. This helps prevent a soggy coating. 3 large Green Tomatoes
Prepare the breading station. Add the flour to one shallow bowl. In a second bowl, whisk together the eggs and buttermilk. In a third bowl, combine the cornmeal, panko, Cajun seasoning, garlic powder, onion powder, remaining ½ teaspoon salt, and black pepper. 1/2 cup All Purpose Flour2 large Eggs1/2 cup Buttermilk3/4 cup Yellow Cornmeal3/4 cup Panko Breadcrumbs1 tsp Cajun Seasoning 1/2 tsp Garlic Powder1/2 tsp Onion Powder
Sprinkle the tomatoes with Cajun seasoning, then coat each tomato slice lightly in flour, shaking off the excess. Dip it into the buttermilk mixture, then press it firmly into the cornmeal coating until completely covered. 1 tsp Cajun Seasoning
Pour about ½ inch of oil into a large, heavy-bottomed skillet. Heat over medium to medium-high heat until the oil reaches 350°F. If you don’t have a thermometer, sprinkle in a pinch of breading, it should immediately sizzle without burning.
Working in batches, fry the tomatoes for 2–3 minutes per side, or until deeply golden brown and crisp. Avoid overcrowding the skillet, which can lower the oil temperature and make the coating greasy.
Transfer the fried green tomatoes to a wire rack or paper towel-lined plate. Season lightly with salt while hot and serve immediately.