Fried Green Tomatoes

Slice the green tomatoes into rounds approximately 1/2 inch thick.

Sprinkle salt on both sides of the tomato slices and let them rest for 10 to 15 minutes to drain excess water.

Thoroughly pat dry all tomato slices on both sides, removing the excess water released during resting, using paper towels.

In a first bowl, mix the all-purpose flour (1 cup), fine cornmeal (1/4 cup), cornmeal (1/2 cup), and Cajun Seasoning (1/2 teaspoon). Mix until completely uniform.

In a second bowl, prepare the 'egg wash' by lightly whisking two eggs with two tablespoons of very cold water until just combined.

Prepare the dredging station: place plain all-purpose flour in a third bowl.

Dredge the dry tomatoes: first coat them in the plain all-purpose flour, then dip them in the egg mixture, and finally coat them completely in the seasoned flour mixture.

Heat the shortening or oil in a cast-iron skillet until it reaches 350°F (180°C).

Fry the battered tomatoes in the hot fat, keeping them separated from each other, for approximately 5 minutes, until deep golden brown.

Remove the fried tomatoes from the fat and place them on paper towels for one minute to drain excess oil.

Serve immediately, accompanied by lemon wedges and Cajun mayonnaise.