Combine first 3 ingredients in a shallow dish or pan; set aside.
Prepare 1 cup seasoned batter according to package directions; set aside.
Place breadcrumbs in a shallow dish.
Sprinkle tomatoes evenly with salt and pepper to taste. Dredge tomato slices in flour mixture, dip in batter, and dredge in breadcrumbs.
Pour oil to a depth of 2 inches in a large nonstick skillet; heat over medium high to 360°; fry tomatoes, in batches, 2 minutes on each side or until golden. Drain on a wire rack over paper towels.
Place tomatoes on individual serving plates; drizzle evenly with 1/2 cup Roasted Red Pepper Rémoulade, and sprinkle with cheese and parsley. Serve immediately with remaining rémoulade.
Note: For testing purposes only, we used Old Bay Better Batter Seasoned Batter Mix.