Slice the tomatoes into 1/2 inch slices and sprinkle with salt. Let sit 5 to 10 minutes.
In a small bowl, whisk together egg and heavy cream
In another small bowl, whisk together peanut flour and Cajun seasoning.
Heat oil in a large skillet over medium heat until shimmering. Dip each tomato slice into the egg wash, then dip into the peanut flour mixture, turning to coat evenly.
Fry tomato slices until browned and crisp, about 3 to 4 minutes per side. Remove and drain on a paper-towel lined plate. You will probably have to work in batches, depending on the size of your skillet.