Cut the green tomatoes into ¼” slices. In a medium mixing bowl whisk together the cornmeal and flour then season.
In one large mixing bowl whisk together the buttermilk, egg & hot sauce. – Add the tomatoes to the buttermilk mixture and let sit for about 10 min.
Heat oil to 375ºF. Working in batches, add tomatoes to the cornmeal batter and coat on both sides, pressing gently to adhere the cornmeal..
Shake excess batter off the tomatoes and add to the skillet, frying until golden brown on both sides, about 3 to 4 minutes total.
Remove to a paper towel lined plate to drain. Repeat with the remaining tomatoes until all have been fried.
Make the comeback sauce
In a bowl whisk together mayonnaise, sriracha, ketchup, oil, onion, garlic, Worcestershire, mustard & pepper until combined. Serve tomatoes with the comeback sauce.