Hangtown Fry

1. 1

   Heat vegetable oil in a large skillet over med-high heat.

2. 2

   In a shallow pan, such as a pie pan, combine the flour, cornmeal, 1 teaspoon salt and a few grindings of pepper.

3. 3

   One by one, shake off the excess moisture from the oysters, then dredge in flour mixture, thoroughly coating them.

4. 4

   When the oil is very hot, carefully add the oysters and fry until golden brown on one side, about 3 minutes.

5. 5

   Turn oysters over and fry until completely golden, about 2 minutes; transfer to paper towels to drain; reserving the oil in the pan.

6. 6

   While the oysters are frying, cook the bacon in a large nonstick skillet over medium heat for 8-10 minutes, until just crisp.

7. 7

   Meanwhile, in a bowl, whisk together the eggs, milk, remaining 1/4 teaspoon salt, and a few grindings of pepper.

8. 8

   Drain off the bacon fat but leave the bacon in the pan; add 1-2 tablespoons of oil from the oysters to the bacon.

9. 9

   Heat the pan briefly over medium heat, then add the egg mixture; scramble, stirring constantly until just set, about 3 minutes.

10. 10

    Remove the pan from the heat and fold in the oysters; serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.