Dipping sauces of your choicesuch as buttermilk ranch, chipotle or sriracha ranch, horseradish sauce, remoulade
Line a baking sheet with a silicone baking mat or parchment paper and set aside. Set up another baking sheet under a wire cookie cooling rack.
Add oil to the deep fryer or a large heavy-bottomed pot. I used about 1 inch of oil. Make sure you have plenty of room (at least 2 inches, but more is ideal) between the top of the oil and top of the pot. Begin heating the oil until it reaches 350-375°. Important: If you’re not using a deep fryer that regulates its own temperature, keep an eye on the oil temperature as you do the rest of these steps.
Cut the tomatoes into thick slices and set aside.
Place a kitchen towel on the counter. Place one tomato slice onto the towel, and fold the towel over so it completely covers the tomato slice. Press down onto the tomato slice with your hand to get some of the excess moisture out of the tomato. Repeat for each tomato slice.
Whisk together dry ingredients (flour, masa harina, white pepper, cajun seasoning, paprika and salt) in a large bowl.
In a separate bowl, beat the egg. Add beer and whisk to combine.
Take each tomato slice and coat in batter as follows, then set aside on the parchment-lined baking sheet:Coat with dry ingredientsCoat with beer/egg mixtureCoat with dry ingredients againCoat with beer mixture againCoat with dry ingredients again
Carefully place tomatoes in the frying oil one at a time, allowing sufficient room between them so they can swim around freely. I don’t fry more than two pieces at a time in my stock pot. Flip each tomato slice over as the underside begins to get golden brown (I used a fork to flip). Once the tomato slices are golden brown on both sides, remove from the oil using a spider strainer (or your deep fryer’s basket, but sometimes this is a little cumbersome/deep for tomato slices) and place onto the wire rack to drain.
Serve with desired dipping sauce.
Deep frying can be dangerous because of fire hazards and risks of burns from oil splatter. The UDSA has some good information on deep frying safety. I always have my fire extinguisher handy. Also make sure you know how to put out a grease fire. This post from The Kitchn has good information about grace fires.