Wash and dry whole green tomatoes. Trim stem ends if needed. Using a sharp knife, slice each tomato into 1/2 inch thick rounds so you have 5 uniform slices. Pat slices dry with paper towels to remove surface moisture (this helps the breading adhere).

Set up breading station

Place the flour in a shallow bowl and season with 1/2 tsp kosher salt, 1/4 tsp black pepper, 1/4 tsp garlic powder, and 1/4 tsp onion powder. In a second shallow bowl whisk the egg with the buttermilk and 1/2 tsp hot sauce until combined. In a third shallow bowl combine the cornmeal, the optional fine cornmeal/panko, 1/2 tsp kosher salt, 1/4 tsp cayenne pepper, 1/4 tsp garlic powder, and 1/4 tsp onion powder; stir to evenly distribute seasonings.

Bread the tomato slices

Working one at a time, dredge a tomato slice in the seasoned flour, shaking off excess. Dip into the egg-buttermilk mixture, letting excess drip back into the bowl. Press into the cornmeal mixture, coating all surfaces and gently pressing so the crumb adheres. Place breaded slices on a wire rack set over a baking sheet and let rest 5–10 minutes to set the crust (this prevents it from falling off when frying).

Heat oil

Pour vegetable oil into a large skillet (cast iron preferred) to a depth of about 1/4 to 1/3 inch (roughly 1 cup). Heat over medium-high until it reaches 350°F (175°C) or a breadcrumb sizzles and browns in 20–30 seconds. If you don't have a thermometer, look for shimmering oil and steady bubbling when a small piece of breading is added.

Fry tomatoes

Carefully place 2–3 breaded tomato slices in the hot oil without overcrowding (work in batches). Fry until the bottom is golden brown, about 2–3 minutes, then flip and cook the other side 1.5–2 minutes until deep golden and crisp. Adjust heat as needed to prevent burning; aim to keep oil around 325–350°F. Transfer finished slices to a paper towel-lined plate or wire rack to drain. Repeat with remaining slices, adding a touch more oil if necessary for the last batch.

Finish and serve

If desired, lightly season the fried slices with a pinch of kosher salt while hot. Arrange 5 slices in a small basket or on a plate. Serve immediately with gator sauce and lemon wedges on the side for squeezing.

Gator Sauce (spicy remoulade)

In a small bowl combine mayonnaise, Creole or Dijon mustard, ketchup, prepared horseradish, Worcestershire sauce, and hot sauce. Stir until smooth.

Add smoked paprika, minced garlic, lemon juice, chopped green onion, and minced hot pepper if using. Mix thoroughly and season with 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust heat or acidity (add more hot sauce or lemon) as desired.

Chill the sauce in the refrigerator for at least 15 minutes to let flavors meld. Spoon into a small ramekin or serving container. Serve alongside the hot fried green tomatoes for dipping.