Hangtown Fry Recipe

Hangtown Fry Recipe
Brenda Buenviaje•

We will wait in the two-hour line at Brenda's French Soul Food in San Francisco, and if you saw their menu, so would you. We're a fan of bacon, fried oysters and eggs by themselves, but beat them together to make an omelet-frittata and that right there is brunch. Serve it with grits or hash and a biscuit like Brenda does.

"In the beginning, at the restaurant I was focused mostly on foods and dishes inspired from my hometown, New Orleans.  One day I thought it might be fun to try the Hangtown Fry, which was originated near us here in Northern CA. It was a no-brainer especially since we already had all of the ingredients available in our kitchen.  The response was overwhelming and I haven't been able to take it off of the menu since!"

Hangtown Fry Recipe
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Prep Time
20
minutes
Cook Time
30
minutes
Servings
2
Hangtown Fry Recipe
Total time: 50 minutes
Ingredients
  • 10 small to medium shucked oysters
  • 1 batch cormeal dredge (recipe below)
  • 2 cups oil for frying
  • 4 slices bacon
  • 4 tbsp sliced scallion
  • 6 eggs
  • 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
Directions
  1. Quickly dredge oysters in cornmeal mix and fry in 350* degree oil for about 2 minutes.  Set aside on paper towel-lined plate.
  2. Into a small non-stick skillet, add half of the bacon and cook until rendered and crispy.  Do not drain fat from pan.
  3. Add half of the scallions to bacon in pan and saute very briefly, approximately 5 seconds.
  4. Add half of the fried oysters and toss together to combine.
  5. Add half of the beaten eggs and scramble* together to desired doneness.  Repeat with remaining ingredients.
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