Fried green tomatoes: get three bowls or pans to set up your dredging station. One bowl/pan will contain the all-purpose flour and Cajun seasoning. The second bowl will contain the buttermilk, egg, and hot sauce (if using). The third bowl will be the corn meal, breadcrumbs, salt, and black pepper. 

Over medium-high heat, place a medium pot or pan with 1 to 2 inches of vegetable oil. A thermometer will help because we're trying to get it to 350 degrees F (175 C). 

While the oil is heating up, slice your green tomato and lightly salt the slices. Bring them to your dredging stations. 

Each green tomato slice needs to be coated in the first bowl with the seasoned flour, then the second bowl with the buttermilk and egg mixture, and then finally coated fully with the cornmeal and breadcrumbs. During each station/bowl you need full coverage. No dry or wet spots. Make sure everything is fully coated in each bowl. 

Leave each tomato slice in the last bowl with the cornmeal and breadcrumbs until the oil is to temperature. 

When the oil is hot, place two or three coated green tomato slices in the oil. Do not crowd the pan with too many tomato slices, fry in batches if you need to. 

Fry for 2 to 3 minutes per side until the coated slices have the proper color of browning and then remove to a cooling rack in a sheet pan or a paper towel lined plate. 

Serve with your favorite sandwich sauce, or thousand island dressing or even ranch or blue cheese dressing.