us. -EL
The Hangtown Fry
Open-faced Oyster Omelet
Ingredients
24 oysters, prepared and unopened
3/4
cup all-purpose flour
2 eggs, beaten
10 large eggs, beaten
2 tablespoons half and half
1 cup Rolled Ritz Cracker Mix (page 95)
3 tablespoons safflower oil (As needed for frying.)
1-1/2 cups stale French bread
cut into 1/2 inch cubes
1/2 cup of milk
2 tablespoons unsalted butter
3 tablespoons water, 1 tablespoons parsley, finely chopped (page 98)
Salt and white pepper,
to taste
Preparation
Place oysters on the Great Grate and grill until they open and the edges of the oysters begin
to curl. (Discard any that do not open.)
Remove oysters and set
aside. Add half and half to 2 eggs and beat well. Dust oysters in flour, coating well on all sides. Dip oyster in egg wash
and roll in cracker mix. Fry in oil until golden brown and crisp. About 30 to 40 seconds on a side. Drain oysters on a paper
towel and set aside. Meanwhile, preheat the broiler. Soak the French bread in 1/2 cup of milk and set aside. This is a basic
panade. It adds bulk to the omelet which, when open-faced, is much the same as a frittata. Beat together the 10 eggs and water
and melt the butter in an omelet pan. Add the panade and mix well. Pour the egg and panade mixture into
the pan and stir lightly until the eggs are starting to set but still loose. Add oysters and place under the broiler, keeping
an eye on it at all times, until the omelet rises, is golden and set. (About two minutes). Loosen edges from pan and slide
omelet onto a serving plate. Cut into wedges as you would a pie.
Serves 6.
Variation: For the original
‘Hangtown Fry Scramble,’ use the smallest oysters you can find or cut medium oyster in half. Beat eggs with water
and set aside. Dust oysters with flour, dip them in egg wash then roll in breadcrumbs and quickly pan fry in butter. Drain
on a paper towel and set aside. Bring a well-seasoned and buttered skillet to cooking temperature and add
oysters. Pour in eggs and scramble softly with the oysters until eggs are set but not dry. Spoon eggs and oysters onto plates
and serve with bacon and sourdough toast.
Serves 6.
