Hangtown Fry

Ingredients

• 8 large eggs
• 12 shucked oysters, drained
• 6 slices bacon
• 1/3 cup all-purpose flour
• 1/2 cup fine cracker crumbs or panko
• 1 egg, beaten, for dredging
• 1/4 cup whole milk
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Before you cook

• Drain the oysters well and pat them completely dry on paper towels.
• Season the flour with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper, and set out the beaten egg and the cracker crumbs in separate shallow bowls.
• Dredge each oyster in the seasoned flour, then the beaten egg, then the crumbs, and set them on a plate.
• Beat the 8 eggs with the milk and the remaining salt and pepper.

Steps

1. Cook the bacon in a 12-inch cast iron skillet over medium heat for 8 to 10 minutes, turning, until crisp.
2. Lift the bacon onto paper towels and leave about 3 tablespoons of fat in the skillet.
3. Raise the heat to medium-high and lay the breaded oysters in the hot fat in a single layer.
4. Fry the oysters for about 2 minutes per side, until the crust is deep golden and crisp.
5. Break the bacon into large pieces and scatter it over the oysters in the pan.
6. Lower the heat to medium-low and pour the beaten eggs evenly over everything.
7. Cook without stirring for about 4 minutes, lifting the edges occasionally to let raw egg run underneath, until the eggs are nearly set.
8. Cover the pan and cook 1 minute more, until the top is just firm.
9. Scatter the parsley over the top and cut the fry into wedges to serve.