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Oyster Hangtown Fry

  • 35 m
  • ·
  • 4 Servings
  • ·
  • Print


- 4 Servings +


In a medium cast iron pan, cook bacon over medium heat until crispy, about 3 minutes per side. Transfer to a paper towel lined plate. When cool enough to handle, cut into ½-inch pieces.

While the bacon cooks, shuck the oysters, place meat in a small bowl and discard shells. Strain any liquid from the oyster meat. Place cornmeal in a small, shallow bowl, coat oysters one at a time in the cornmeal, covering all sides. Place on a small plate.

Heat the same pan over medium heat with leftover bacon fat and add 1 tbsp butter. Once the pan is hot and the butter is bubbling add the oysters, cook for 2-3 minutes per side, or until cornmeal crisps and begins to brown. Remove from pan, set aside on a clean plate.

While oysters are cooking, cut bacon into ½-inch pieces. In a large bowl whisk together eggs, bacon, chopped herbs and green onions, season with salt and pepper.

Heat a large non-stick pan over medium heat, add 1 tbsp butter, once melted pour in the egg mixture. Cook stirring constantly for approximately 4 minutes, until 2/3 of the egg mixture is cooked, then stop stirring to let the egg mixture set, add fried oysters to the top of the eggs, cover with a lid and cook for 3 – 4 minutes, until eggs are set and cooked through. Remove from the heat, loosen the edges with a spatula and transfer to a large plate.

Scatter over arugula and slice into 4 wedges. Serve with sliced tomatoes on the side.

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