Fried Green Tomato 3 ways

Fried Green Tomatoes, Stone Crab Hollandaise Sauce & Spicy Tomato-Cayenne Jam

Spicy Tomato-Cayenne Jam

  • 3 pounds red tomatoes, sliced in ½

  • 2 Tbsp garlic, sliced

  • 2 Tbsp fresh thyme leaves

  • 2 Tbsp fresh oregano, chopped

  • 2 tsp salt

  • 1 ½ pounds sugar

  • 1 cup white balsamic vinegar

  • ½ lb Roasted Cayenne Peppers

  1. Combine all ingredients in a plastic container, cover and marinate overnight at room temperature

  2. In a 4 qt sauce pot over medium-low, bring to a simmer and cook uncovered, stirring occasionally until thickened (about 2 hours).

  3. Remove from heat and cool in a container over an ice bath. Store in plastic containers and refrigerate. May be stored in mason jars and sealed per the manufacturer’s instructions. 

Roasted Cayenne Peppers

  • 1 lb cayenne peppers

  • 1 fl oz vegetable oil

  • 1 tsp kosher salt

  1. Preheat oven to 500 degrees or set to broil (if available).

  2. Toss all ingredients together and place on a sheet pan.

  3. Roast for 35 minutes or until slightly charred.

  4. Remove from oven and place in a bowl. Cover tightly with plastic wrap and store at room temperature until cool enough to handle.

  5. Peel charred skins from the peppers and set aside.

Stone Crab Hollandaise Sauce

  • 1 Tbsp fresh thyme leaves, chopped

  • 4 egg yolks

  • 1 tsp dried mustard

  • 1 Tbsp lemon juice

  • ½ tsp kosher salt

  • ¼ tsp white pepper

  • 2 large stone crab claws, de-shelled & picked

  • 12 fl oz clarified butter

  • 2 fl oz water

  1. In a small sauté pan over medium-low heat, melt clarified butter. Transfer to a glass measuring cup.

  2. In a blender, combine all ingredients except stone crab, butter and water and mix until incorporated (about 20 seconds).  

  3. With blender running on high, slowly pour in warm clarified butter to emulsify. If mixture becomes too thick, add 1 Tbsp of warm water at a time and continue with warm clarified butter.

  4. Stir in stone crab meat and store sauce in a warm location to maintain consistency. This sauce should not be made ahead of time and will perform best if used immediately.

Fried Green Tomatoes

  • 2 qts buttermilk

  • 6 medium-sized green tomatoes, sliced in ¼” thick slices

  • 4 cups flour

  • 6 cups bread crumbs

  • 12 eggs, lightly beaten

  • 4 qt vegetable oil

  1. Preheat oven to 300 degrees.

  2. In an 8 qt stock pot over medium heat, bring oil to 375 degrees.

  3. In a large plastic container, combine tomato slices and buttermilk and refrigerate for 1 hour.

  4. Meanwhile, set up a breading station in 3 separate shallow containers for flour, eggs and breadcrumbs.

  5. Drain tomatoes in a colander and set aside.

  6. Dredge each tomato slice in flour, shake excess. Dip in egg, hold above to allow excess liquid to drain; add to breadcrumbs, coating both sides thoroughly (use your hands to firmly press breadcrumbs into the tomato). Lay breaded tomato on a sheet pan and repeat with remaining slices.

  7. Gently add tomatoes to the oil, in batches of 4-5, and fry until golden brown (about 4-5 minutes). Remove from oil using a slotted spoon and dry on paper towels to remove excess grease. Season with a sprinkle of salt. Place into the oven to keep warm and continue until the frying process is completed.

  8. For repeat use, while hot, carefully strain oil through a fine mesh sieve lined with a coffee filter into a large container. Once cooled to room temperature, store in large plastic container with a lid for future use.


  • Spicy Tomato-Cayenne Jam

  • Stone Crab Hollandaise Sauce

  • 24 Fried Green Tomatoes

  • 2 Tbsp Fresh Thyme Leaves, chopped

On a large serving platter, brush 1 cup Spicy Tomato-Cayenne Jam onto the base of the platter. Overlap Fried Green Tomatoes on top of the jam and pour Stone Crab Hollandaise Sauce over the tomatoes. Sprinkle with Fresh Thyme leaves and serve immediately.

John Minas