Olympia Oyster Hangtown Fry
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Ingredients
- ā cup fresh oyster meat, drained
- 2 eggs, slightly beaten
- 1 tablespoon water
- ā cup dry bread crumbs
- 2 slices bacon
- salt and pepper, as desired
Instructions
- In a bowl, add the eggs and water and lightly beat. Set out a shallow bowl with the crumbs.
- Fry bacon in a small non stick pan until crisp. Remove bacon and drain all but 1 tablespoon of fat. Chop bacon.
- Dip the oyster meat in the egg and then roll in the crumbs to coat.
- Fry oyster meat until browned, turning them often.
- Add the bacon and remaining egg mixture into the pan, season with salt and pepper as desired.
- Cook until egg is just set and bottom slightly browned, turn over and lightly brown other side.
- Serve and enjoy.
Notes
Low cost per serving. I can source fresh oyster meat directly from local fishermen.
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