Slice tomatoes into thick slices, about ½” thick. Spread the tomatoes out in a single layer and press with paper towels to remove excess moisture from the slices. Set aside.

Make a dredging station with three shallow bowls.

In one bowl, combine the milk and egg by whisking together.

In the second bowl, combine ½ cup of flour and 1 teaspoon of creole seasoning.

In the third bowl, mix together the remaining ½ cup of flour, the cornmeal, remaining ½ teaspoon creole seasoning, garlic salt, onion powder and cornstarch.

Heat the oil in a large heavy stockpot, Dutch oven, or deep cast iron skillet. Heat to precisely 375°F.

Coat the tomato slices first in the flour mixture, then dredge in the egg mixture, and finally coat by dipping them in the cornmeal mixture.

Place breaded tomato slices on a cooling rack or sheet pan while dredging the rest. They need to be in a single layer.

Working with a few tomato slices at a time, carefully place into the hot oil. Fry for 1-2 minutes on each side until the tomatoes are golden brown.

Use a slotted spoon to lift tomatoes from the skillet and place on paper towels to absorb the excess oil.

Serve immediately with your favorite dipping sauce.