📝 About This Recipe
Born in the rugged California Gold Rush, the Hangtown Fry is a decadent marriage of land and sea that once signaled a miner's ultimate success. This legendary dish combines plump, crispy fried oysters with smoky thick-cut bacon, all folded into a rich, silky omelet. It is a hearty, indulgent masterpiece that remains the quintessential San Francisco brunch luxury, offering a perfect balance of briny ocean flavor and savory comfort.
🥗 Ingredients
The Oysters
- 8-10 pieces Fresh Shucked Oysters (medium-sized, drained and patted dry)
- 1/2 cup All-Purpose Flour (for dredging)
- 1/2 cup Yellow Cornmeal (fine ground for crunch)
- 1/2 teaspoon Old Bay Seasoning
- 1 Egg (beaten for breading station)
The Omelet Base
- 4 Large Eggs (preferably pasture-raised)
- 2 tablespoons Heavy Cream (for a richer texture)
- 3 strips Thick-Cut Bacon (diced into 1/2 inch lardons)
- 2 tablespoons Unsalted Butter (divided)
- 1/4 teaspoon Kosher Salt (plus more to taste)
- 1/4 teaspoon Freshly Ground Black Pepper
Garnish and Finish
- 1 tablespoon Fresh Chives (finely minced)
- 1 tablespoon Flat Leaf Parsley (chopped)
- 1 wedge Lemon (for serving)
- to taste Hot Sauce (preferably a vinegar-based sauce like Tabasco)
👨🍳 Instructions
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1
Begin by preparing your breading station: place the flour in one shallow bowl, the beaten egg in a second, and the cornmeal mixed with Old Bay in a third.
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2
Pat the oysters thoroughly dry with paper towels to ensure the breading adheres properly and doesn't become soggy.
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3
Dredge each oyster in flour, dip into the egg wash, and finally coat evenly with the seasoned cornmeal. Set them aside on a wire rack for 5 minutes to set.
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4
In a 10-inch non-stick skillet over medium heat, cook the diced bacon lardons until they are golden brown and crispy. Use a slotted spoon to remove the bacon to a paper towel, leaving the rendered fat in the pan.
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5
If the pan looks dry, add 1 tablespoon of butter to the bacon fat. Increase heat to medium-high and carefully place the breaded oysters in the pan.
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6
Fry the oysters for about 1.5 to 2 minutes per side until they are crisp and golden. Remove them from the pan and set aside briefly.
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7
Wipe the skillet clean with a paper towel and return to medium-low heat. Add the remaining tablespoon of butter.
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8
While the butter melts, whisk the 4 eggs with the heavy cream, salt, and pepper in a medium bowl until very frothy.
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9
Pour the egg mixture into the skillet. Use a heat-resistant spatula to gently pull the cooked edges toward the center, allowing the raw egg to flow underneath.
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10
When the eggs are about 75% set but still slightly moist on top, sprinkle the cooked bacon lardons evenly over the surface.
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11
Arrange the fried oysters on one half of the omelet. Carefully fold the other half over the oysters, or leave it open-faced (frittata style) if preferred.
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12
Slide the omelet onto a warmed plate. The residual heat will finish cooking the eggs to a perfect, creamy consistency.
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13
Garnish generously with minced chives and parsley. Serve immediately with a lemon wedge and hot sauce on the side.
💡 Chef's Tips
Always use the freshest oysters possible; if you can't find fresh, high-quality jarred 'select' oysters work well. Don't overcook the eggs—they should be 'baveuse' (slightly runny) in the center to complement the crispy oysters. If you prefer a lighter version, you can pan-sear the oysters with just a dusting of flour instead of the full breading. Make sure your bacon is extra crispy to provide a texture contrast against the soft eggs. If the oysters are very large, cut them in half before breading to ensure they cook through at the same rate as the crust.
🍽️ Serving Suggestions
A crisp, cold glass of California Chardonnay or a dry Sparkling Wine. Sourdough toast points brushed with garlic butter. A side of lightly dressed arugula to cut through the richness of the dish. A classic Bloody Mary garnished with a celery stalk and an extra fried oyster. Crispy home fries seasoned with paprika and onions.