Combine mayonnaise and hot sauce and set aside.

In a medium bowl whisk the flour, baking powder, salt, black pepper and cornmeal with a fork. Continue to blend in the milk with the fork until a batter is formed.

Heat about 1 1/2" of canola oil in a cast iron pan on medium to medium high. Dip the tomato slices in the batter and let the excess drip back into the bowl. I used a fork like a spatula to ease them from the batter to the oil. I then used another fork to flip when golden brown on the one side. Work the tomatoes in batches. When golden brown on both sides, remove to a paper towel lined plate and salt immediately when removed. Serve with the mayonnaise. They do become soggy but can be crisped up nicely again in a toaster oven or conventional oven. For the toaster oven I put them right on the rack and placed them on toast setting. Make sure the bottom of your toaster oven is lined with foil as they will drip oil.