Hangtown Fry Recipe
Ingredients
| 1 (8- or 10-oz.) jar shucked oysters, drained | ||
| All-purpose flour | ||
| Eggs | 10 Small | |
| Water | ||
| Saltine crackers | 3/4 Cup (16 tbs), finley crushed | |
| Milk | 1/4 Cup (16 tbs) | |
| Butter/Margarine | 3 Tablespoon | |
| Crisp-fried bacon slices | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
If oysters are large, cut in half.
Season lightly with salt and pepper.
Roll each oyster in flour to coat lightly.
In a shallow dish, beat 1 egg with 1 tablespoon water.
Dip oysters in egg mixture, then roll in cracker crumbs to coat.
In a medium bowl, beat together remaining eggs, milk, salt and pepper.
To make 2 omelets: For each omelet, melt half the butter or margarine in a 10-inch skillet.
Add half the coated oysters; brown quickly over medium-high heat.
Do not overcook.
Pour half the egg mixture over oysters in skillet.
Reduce heat to low; cook until egg mixture is set.
During cooking, lift cooked egg mixture with a spatula and let uncooked egg mixture run underneath.
Season lightly with salt and pepper.
Roll each oyster in flour to coat lightly.
In a shallow dish, beat 1 egg with 1 tablespoon water.
Dip oysters in egg mixture, then roll in cracker crumbs to coat.
In a medium bowl, beat together remaining eggs, milk, salt and pepper.
To make 2 omelets: For each omelet, melt half the butter or margarine in a 10-inch skillet.
Add half the coated oysters; brown quickly over medium-high heat.
Do not overcook.
Pour half the egg mixture over oysters in skillet.
Reduce heat to low; cook until egg mixture is set.
During cooking, lift cooked egg mixture with a spatula and let uncooked egg mixture run underneath.
Chef
