Bridgehampton Town Fry Recipe

Name: Bridgehampton Town Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 Montauk oysters (or other east coast oyster), shucked; 1/2 cup all purpose flour; 1/2 cup Wondra flour; 1/2 cup cornmeal; 1/2 cup fine ground panko; 1 1/2 tablespoons cornstarch; 1 1/2 tablespoons Aleppo chili; 1 1/2 tablespoons spanish paprika; 6 Browder eggs (or other organic eggs), whisked; 2 tablespoons unsalted butter; 2 tablespoons bacon, minced; 2 tablespoons onion, minced; 1 tablespoon chives, finely sliced; Salt and pepper; 2 cups arugula; 1 tablespoon lemon juice; 2 tablespoons extra virgin olive oil; 6 thin slices baguette; 1 clove garlic; extra virgin olive oil; pinch of cayenne, optional

Servings: persons

8 Montauk oysters (or other east coast oyster), shucked
1/2 cup all purpose flour
1/2 cup Wondra flour
1/2 cup cornmeal
1/2 cup fine ground panko
1 1/2 tablespoons cornstarch
1 1/2 tablespoons Aleppo chili
1 1/2 tablespoons spanish paprika
6 Browder eggs (or other organic eggs), whisked
2 tablespoons unsalted butter
2 tablespoons bacon, minced
2 tablespoons onion, minced
1 tablespoon chives, finely sliced
Salt and pepper
2 cups arugula
1 tablespoon lemon juice
2 tablespoons extra virgin olive oil
6 thin slices baguette
1 clove garlic
extra virgin olive oil
pinch of cayenne, optional

1
Lightly rub bread slices with extra virgin olive oil and toast.
2
Rub with garlic after toasting and set aside.
3
Bring about 2 inches of canola oil to 350 degrees for frying oysters.
4
Combine all ingredients for oyster breading together and set aside.
5
Bring a nonstick pan to medium heat, add butter and brown bacon.
6
Add onion and lightly sweat.
7
Add eggs and scramble while stirring constantly.
8
Once cooked to your liking, season with salt and pepper and add chives at the last minute.
9
Lightly coat oysters with breading and fry for no longer then one minute.
10
Plate the eggs and top with oysters.
11
Toss arugula with extra virgin olive oil and lemon juice.
12
Season to taste with salt and pepper.
13
Place arugula salad next to the eggs.
14
Garnish with the baguette slices.
15
If desired, sprinkle a little of the cayenne over the eggs and oysters.

594

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 8 Montauk oysters (or other east coast oyster), shucked, 1/2 cup all purpose flour, 1/2 cup Wondra flour, 1/2 cup cornmeal, and more.

Yes, Bridgehampton Town Fry falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bridgehampton Town Fry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions