Cut the green tomatoes into ¼” slices. In a medium mixing bowl whisk together the cornmeal and flour then season.
1
Soak tomatoes.
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.
2
Dredge tomatoes.
Heat oil to 375ºF. Working in batches, add tomatoes to the cornmeal batter and coat on both sides, pressing gently to adhere the cornmeal..
3
Fry the tomatoes
Shake excess batter off the tomatoes and add to the skillet, frying until golden brown on both sides, about 3 to 4 minutes total.
4
Remove to drain
Remove to a paper towel lined plate to drain. Repeat with the remaining tomatoes until all have been fried.
5
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.