Perfect Fried Tomatoes

Slice the green tomatoes into pieces approximately 0.6 inches thick, avoiding slices that are too thick or too thin.

Sprinkle salt on both sides of the tomato slices and let them rest for 15 minutes so they release excess water.

Blot all sides of the rested tomato slices very dry.

Prepare the seasoned flour by mixing the all-purpose flour, cornmeal flour, cornmeal, and Cajun seasoning in one bowl.

In another bowl, whisk the eggs mixed with ice water until smooth.

Prepare a third bowl with plain flour for dredging.

Dredge the dried tomatoes: first coat them in the plain flour, then dip them in the egg/ice water mixture, and finish by coating them well with the seasoned flour.

Heat the oil in a pot until it reaches 350°F (180°C).

Fry the battered tomato slices for about 5 minutes or until nicely golden brown.

Remove the tomatoes from the oil and serve immediately with lemon slices and Cajun sauce.