Prep 30 mins
Cook 10 mins
Classic North California cuisine. The Working Cook
- 1 cup vegetable oil
- 1⁄2 cup all-purpose flour
- 1⁄4 cup cornmeal
- 1 1⁄4 teaspoons salt
- fresh ground black pepper
- 10 fresh jarred oysters, halved if large (do not use canned oysters)
- 6 slices bacon, diced
- 10 large eggs
- 1 cup low-fat milk
- Heat vegetable oil in a large skillet over med-high heat.
- In a shallow pan, such as a pie pan, combine the flour, cornmeal, 1 teaspoon salt and a few grindings of pepper.
- One by one, shake off the excess moisture from the oysters, then dredge in flour mixture, thoroughly coating them.
- When the oil is very hot, carefully add the oysters and fry until golden brown on one side, about 3 minutes.
- Turn oysters over and fry until completely golden, about 2 minutes; transfer to paper towels to drain; reserving the oil in the pan.
- While the oysters are frying, cook the bacon in a large nonstick skillet over medium heat for 8-10 minutes, until just crisp.
- Meanwhile, in a bowl, whisk together the eggs, milk, remaining ¼ teaspoon salt, and a few grindings of pepper.
- Drain off the bacon fat but leave the bacon in the pan; add 1-2 tablespoons of oil from the oysters to the bacon.
- Heat the pan briefly over medium heat, then add the egg mixture; scramble, stirring constantly until just set, about 3 minutes.
- Remove the pan from the heat and fold in the oysters; serve immediately.