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–+ servings

Olympia Oyster Hangtown Fry

Adapted from a recipe in the Casserole Cook Book, page 96.
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.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast, Lunch, Main Dish
Cuisine American
Servings 1 serving

Ingredients
  

  • ⅓ cup fresh oyster meat, drained
  • 2 eggs, slightly beaten
  • 1 tablespoon water
  • ⅓ 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.