Classic North California cuisine. The Working Cook
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- 1Heat vegetable oil in a large skillet over med-high heat.
- 2In a shallow pan, such as a pie pan, combine the flour, cornmeal, 1 teaspoon salt and a few grindings of pepper.
- 3One by one, shake off the excess moisture from the oysters, then dredge in flour mixture, thoroughly coating them.
- 4When the oil is very hot, carefully add the oysters and fry until golden brown on one side, about 3 minutes.
- 5Turn oysters over and fry until completely golden, about 2 minutes; transfer to paper towels to drain; reserving the oil in the pan.
- 6While the oysters are frying, cook the bacon in a large nonstick skillet over medium heat for 8-10 minutes, until just crisp.
- 7Meanwhile, in a bowl, whisk together the eggs, milk, remaining ¼ teaspoon salt, and a few grindings of pepper.
- 8Drain off the bacon fat but leave the bacon in the pan; add 1-2 tablespoons of oil from the oysters to the bacon.
- 9Heat the pan briefly over medium heat, then add the egg mixture; scramble, stirring constantly until just set, about 3 minutes.
- 10Remove the pan from the heat and fold in the oysters; serve immediately.
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Nutritional Facts for Hangtown Fry
Serving Size: 1 (402 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 1032.6
- Calories from Fat 775
- Total Fat 86.1 g
- Saturated Fat 17.1 g
- Cholesterol 617.4 mg
- Sodium 1347.2 mg
- Total Carbohydrate 28.2 g
- Dietary Fiber 0.9 g
- Sugars 4.2 g
- Protein 35.7 g