Heat the oil in a large skillet over a medium-high heat.
Wash the tomatoes, then cut each one into four slices, and blot well with paper towels to remove any excess moisture.
Mix the cornflour (cornstarch) with the salt and pepper, and place into a shallow dish.
Put the beaten egg (or aquafaba) into another dish, and the cornmeal into a third.
Dip a slice of tomato into the cornflour, making sure each side is covered, then dip into the egg (or aquafaba), and finally, into the cornmeal, ensuring there is an even coating all over. Repeat for the rest of the tomato slices, and set aside.
Drop a few crumbs of cornmeal into the oil - if they immediately start to bubble vigorously, the oil is hot enough.
Carefully put four prepared slices into the hot oil, and fry for 3-4 minutes each side, until golden brown. Remove from the oil, and place onto paper towels to drain. Repeat for the rest of the tomatoes, frying in batches of four.
Serve immediately with spicy remoulade sauce and a cold beer!