Grab 2 medium sized plates and 1 bowl. Plate 1: Combine flour and cajun seasoning. Bowl: Crack the eggs, add a tablespoon of water and whisk. Plate 2: Cornmeal
In a small bowl, whisk together all the remoulade ingredients until smooth. Set aside.
Slice the tomatoes into 1/4-1/2 inch thick slices.
In a medium frying pan, heat the vegetable oil up over medium heat—oil is ready for frying when it starts to glisten (or when a drop of water is flicked into it and it pops). Working in batches (about 2-3), bread each tomato slice—flour, then egg, then cornmeal.
Fry tomatoes about 3 minutes, then flip and cook another 2-3 minutes on the other side. Tomatoes should be golden brown and crispy.
Remove golden brown tomatoes from frying pan with a slotted spatula and place on a plate lined with paper towels. Let them rest for a couple minutes, then serve!