Fried Green Tomato BLT
['1/2 cup cornmeal', '1/2 cup all-purpose flour', '1 teaspoon garlic powder', '1 teaspoon onion powder', '1/8 teaspoon cayenne pepper', '1 1/4 teaspoons kosher salt, divided', '1/2 teaspoon black pepper, divided', '1 cup buttermilk', '3 dashes hot sauce', 'Vegetable oil, for frying', '1 to 2 large green tomatoes, ends removed, cut into 4 slices, each 1/2 inch thick', '2 pieces green leaf lettuce', '2 slices red tomato', '1/2 ripe avocado, sliced', '4 slices thick-cut bacon, cooked until crisp', '2 tablespoons mayonnaise']
Whisk the cornmeal, flour, garlic and onion powders, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a medium bowl. In another medium bowl, stir in the buttermilk, hot sauce, 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Fill a large Dutch oven or cast-iron skillet with oil to a depth of 1 inch and heat carefully to 350°F. Dip the tomato slices in the buttermilk, then dredge in the cornmeal mixture. Fry until crispy and golden brown, 3 to 4 minutes per side. Sprinkle with remaining 1/4 teaspoon salt and drain on a wire rack placed over a sheet tray.
Place 1 fried green tomato on a plate and layer with 1 piece lettuce, 1 slice red tomato, half the avocado slices, 2 slices bacon, and 1 tablespoon mayonnaise. Top with another fried green tomato to form a sandwich. Repeat with remaining ingredients to make a second sandwich.
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