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Place tomato slices on a rack over paper towels. Sprinkle with 1 teaspoon salt. Let slices stand for salt to draw out excess moisture, about 15 minutes.
Mix cornmeal and bread crumbs together in a shallow bowl; stir in remaining ½ teaspoon salt, black pepper, and cayenne pepper to taste. Beat eggs with milk in a separate bowl. Place flour into a third bowl.
Pat tomato slices dry with paper towels. Lay slices one at a time in flour; flip to coat both sides. Let slices rest in flour for about 30 seconds. Remove each slice and dip in egg mixture, then in cornmeal mixture, coating both sides. Coat tomato slices in cornmeal-bread crumb mixture on both sides, pressing into crevices with a fork. Rest tomatoes on rack to let coating set, about 10 minutes.
Meanwhile, combine sweet pickle relish, mayonnaise, and hot sauce in a small bowl to make remoulade sauce. Set aside.
Place a large nonstick skillet over medium heat; heat vegetable oil with butter until butter melts, bubbles, and sizzles. Fry tomatoes in hot butter-oil mixture until slightly soft and golden brown, using a spatula and a fork to flip, 3 to 4 minutes per side.
Transfer fried green tomatoes to a serving platter and serve with remoulade sauce.