Linton prefers to fry in peanut oil because of its higher smoke point.
Preheat oven to 200°. Cut tomatoes into 1/4-inch-thick slices. Sprinkle both sides of tomatoes evenly with salt and pepper.
Pour buttermilk into a shallow dish or pie plate. Stir together cornmeal, Creole seasoning, and 1 cup flour in another shallow dish or pie plate.
Dredge tomatoes in remaining 1 cup flour. Dip tomatoes in buttermilk, and dredge in cornmeal mixture.
Pour oil to a depth of 2 inches in a large cast-iron skillet; heat over medium heat to 350°. Fry tomatoes, in batches, 2 to 3 minutes on each side or until golden. Drain on paper towels. Transfer to a wire rack; keep warm in a 200° oven until ready to serve. Sprinkle with salt to taste. Serve with Bread-and-Butter Pickle Rémoulade. Garnish, if desired.
Restaurant Eugene, Atlanta, Georgia