Hangtown Fry

Hangtown Fry
Hangtown Fry
This rich oyster and bacon omelette is based on one from the Tadich Grill in San Francisco. There it is served with a side of sliced tomatoes—a refreshing counterpoint.Todd Coleman

This rich oyster and bacon omelette is based on one from the Tadich Grill in San Francisco. There it is served with a side of sliced tomatoes—a refreshing counterpoint. This recipe first appeared in our Jan/Feb 2013 issue along with the article Hangtown Fry.

Hangtown Fry
This rich oyster and bacon omelette is based on one from the Tadich Grill in San Francisco. There it is served with a side of sliced tomatoes—a refreshing counterpoint.
Yield: serves 4-6

Ingredients

  • 12 oysters, such as Bluepoint or Fanny Bay, shucked
  • Kosher salt and black pepper, to taste
  • 14 cup flour
  • 7 eggs
  • 12 cup bread crumbs
  • 4 tbsp. unsalted butter
  • 4 strips cooked bacon, crumbled
  • 2 scallions, thinly sliced
  • Hot sauce, for serving

Instructions

  1. Pat oysters dry, and season with salt and pepper; set aside. Put flour, 1 beaten egg, and bread crumbs in 3 separate bowls. Dip each oyster in flour, then egg, then crumbs; place on a floured plate. Heat butter in a 12" nonstick skillet over medium-high heat. Add oysters; fry, flipping once, until golden brown, 6-8 minutes. Whisk remaining eggs in a bowl; season with salt and pepper. Add eggs to pan with half the bacon and scallions. Cook until eggs are just set, about 3 minutes. Smooth over top; cover, and cook until top is set, about 5 minutes. Transfer omelette to a plate, and garnish with remaining bacon and scallions.

Video: How to Make a Hangtown Fry