Hangtown Fry Recipe

Name: Hangtown Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 small to medium shucked oysters; 1 batch cormeal dredge (recipe below); 2 cups oil for frying; 4 slices bacon, sliced thin; 4 tbsp sliced scallion; 6 eggs, beaten with 2 tbsp half-and-half; 1 cup flour; 1/2 cup cornmeal; 3/4 tsp salt; 1/2 tsp cayenne; 1/2 tsp onion powder; 1/2 tsp garlic powder; 1/4 tsp cumin; 1/4 tsp coriander

Servings: persons

10 small to medium shucked oysters
1 batch cormeal dredge (recipe below)
2 cups oil for frying
4 slices bacon, sliced thin
4 tbsp sliced scallion
6 eggs, beaten with 2 tbsp half-and-half
1 cup flour
1/2 cup cornmeal
3/4 tsp salt
1/2 tsp cayenne
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp cumin
1/4 tsp coriander

1
Quickly dredge oysters in cornmeal mix and fry in 350* degree oil for about 2 minutes.
2
Set aside on paper towel-lined plate.
3
Into a small non-stick skillet, add half of the bacon and cook until rendered and crispy.
4
Do not drain fat from pan.
5
Add half of the scallions to bacon in pan and saute very briefly, approximately 5 seconds.
6
Add half of the fried oysters and toss together to combine.
7
Add half of the beaten eggs and scramble* together to desired doneness.
8
Repeat with remaining ingredients.

1575

kcal

Calories

148

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 10 small to medium shucked oysters, 1 batch cormeal dredge (recipe below), 2 cups oil for frying, 4 slices bacon, sliced thin, and more.

Yes, Hangtown Fry falls under the Meat & Poultry 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.

Hangtown Fry

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