Heat enough vegetable oil to fill a large skillet 1/2 inch deep.
In a shallow bowl, combine cornmeal, flour, and Cajun seasoning.
In another shallow bowl, combine buttermilk, eggs, and hot sauce.
Submerge tomato slices, one at a time, in buttermilk mixture. Allow excess to drip off.
Move tomato slices, one at a time, into cornmeal mixture. Coat well and transfer to hot oil.
Fry until edges begin to brown, then flip. Remove to paper towels to drain after both sides are golden brown.
Serve with remoulade sauce, pimento cheese, bacon jam, or all 3!