Season the tomato slices with cajun seasonings and Tobasco® sauce. Set aside.

In a deep, large cast iron skillet, add the Crisco®. Heat over a medium-high heat until the oil reaches 350º.

Meanwhile, set up three bowls with the dredging ingredients:

1. Corn starch

2. Buttermilk

3. Flour, corn meal, corn starch, and cajun seasoning whisked together.

Dredge one tomato slice in the corn starch, buttermilk, and flour mixture. Repeat with two more tomatoes. Fry on each side for 3 to 4 minutes until lightly brown.

Transfer to a wire rack set over a paper-lined cookie sheet.

Repeat with the rest of the tomatoes.

Serve over arugula or leafy lettuce with Ranch dressing or Papou's comeback sauce.