• Line a large rimmed baking sheet with parchment paper.
• In a brown paper bag, large zip-top bag, or shallow bowl, combine the bread crumbs, 2 tablespoons of the flour, the cornmeal, seasoned salt, paprika, cayenne, lemon pepper, garlic powder, onion powder, and mustard powder and shake until well combined. Transfer the mixture to a shallow plate. Put the remaining 1⁄2 cup flour in a separate shallow bowl.
• In a deep pie dish or large shallow bowl, whisk together the eggs and hot sauce and set aside.
• Sprinkle the tomato slices with salt and black pepper on both sides. Using a fork and working with one tomato slice at a time, dip it in the all-purpose flour, followed by the egg mixture, letting the excess drip back into the bowl. Finally, dip the coated tomato slice into the seasoned bread crumbs and transfer to the prepared baking sheet. Repeat with the remaining tomato slices. Let the slices sit for about 10 minutes - this allows the coating to really adhere.
• Set an air fryer to 400°F. Lightly spray the basket of the air fryer with cooking spray. Working in batches to avoid overcrowding, add the tomato slices to the basket and liberally spray the top of each slice with cooking spray to coat. Air-fry for 5 to 6 minutes, then remove the basket, gently flip the tomatoes, and spray with cooking spray. Air-fry for another 5 to 6 minutes, depending on the thickness of slices, until golden brown on the outside but still juicy and tender on the inside. Transfer the tomatoes to a wire rack and let cool for 5 minutes. Repeat with the remaining tomato slices.
• When ready to serve, transfer the tomatoes to a serving plate, garnish with the parsley, and serve with the remoulade and lemon wedges on the side.

For the Remoulade

• In a medium bowl, whisk together the mayonnaise, relish, lemon juice, hot sauce, capers, paprika, mustard, Worcestershire, onion powder, and garlic until smooth. Cover and refrigerate until ready to serve.