We will wait in the two-hour line at Brenda’s French Soul Food in San Francisco, and if you saw their menu, so would you. We’re a fan of bacon, fried oysters and eggs by themselves, but beat them together to make an omelet-frittata and that right there is brunch. Serve it with grits or hash and a biscuit like Brenda does.
“In the beginning, at the restaurant I was focused mostly on foods and dishes inspired from my hometown, New Orleans. One day I thought it might be fun to try the Hangtown Fry, which was originated near us here in Northern CA. It was a no-brainer especially since we already had all of the ingredients available in our kitchen. The response was overwhelming and I haven’t been able to take it off of the menu since!”
- 10 small to medium shucked oysters
- 1 batch cormeal dredge (recipe below)
- 2 cups oil for frying
- 4 slices bacon, sliced thin
- 4 tbsp sliced scallion
- 6 eggs, beaten with 2 tbsp half-and-half
- 1 cup flour
- 1/2 cup cornmeal
- 3/4 tsp salt
- 1/2 tsp cayenne
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp cumin
- 1/4 tsp coriander
- Quickly dredge oysters in cornmeal mix and fry in 350* degree oil for about 2 minutes. Set aside on paper towel-lined plate.
- Into a small non-stick skillet, add half of the bacon and cook until rendered and crispy. Do not drain fat from pan.
- Add half of the scallions to bacon in pan and saute very briefly, approximately 5 seconds.
- Add half of the fried oysters and toss together to combine.
- Add half of the beaten eggs and scramble* together to desired doneness. Repeat with remaining ingredients.
*At the restaurant we scramble lightly on one side, let it set, then flip the whole thing over, then let the other side set and let the "frittata" cook through for a nicer presentation. Traditionally though the Hangtown Fry was a scramble.
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