Directions

1. In a small bowl combine cornmeal, 1/2 cup of the flour, and salt and pepper to taste; set aside. Coat tomatoes in remaining 1/2 cup flour, dip in buttermilk, and dredge in cornmeal mixture.
2. Pour oil into a large skillet to a depth of 1/4- to 1/2-inch; heat over medium-high heat. Add tomatoes in batches; fry 3 to 5 minutes on each side until golden brown, turning with a slotted spoon. Remove with slotted spoon; drain on paper towels. Serve hot with remoulade sauce, if desired.