4 green tomatoes, 1/2 cup self-rising flour, 1/4 cup yellow cornmeal, 1 tsp. Cajun season salt, 1/4 tsp. black pepper, 1/2 tsp. granulated garlic, 2 eggs, 3 T. buttermilk, oil for frying.
Slice the tomatoes into 1/4-1/2 inch thick slices. Lay them out on paper towels. Blot them dry with another paper towel set them aside. Get out 2-plates to be your dredging station. Add 1/4 cup of flour to one plate. Add the rest of the flour, cornmeal, salt, pepper, and garlic to the second plate. Mix well, set aside. Get out a bowl, add the eggs and buttermilk, beat. Dredge both sides of the tomato slices in the plain flour, the egg mixture, and seasoned flour. Press down after each dredge to ensure the flour sticks to the tomatoes, set aside. Get out a skillet heat the oil to hot 400 degrees. Fry the tomatoes until they are golden brown on both sides. Remove from the heat drain on a wire rack. Garnish with grated cheese.