Bridgehampton Town Fry
Ingredients
- 8 Montauk oysters (or other east coast oyster), shucked ⓘ
- 1/2 cup all purpose flour ⓘ
- 1/2 cup Wondra flour
- 1/2 cup cornmeal ⓘ
- 1/2 cup fine ground panko ⓘ
- 1 1/2 tablespoons cornstarch ⓘ
- 1 1/2 tablespoons Aleppo chili
- 1 1/2 tablespoons spanish paprika ⓘ
- 6 Browder eggs (or other organic eggs), whisked
- 2 tablespoons unsalted butter ⓘ
- 2 tablespoons bacon, minced ⓘ
- 2 tablespoons onion, minced ⓘ
- 1 tablespoon chives, finely sliced ⓘ
- Salt and pepper ⓘ
- 2 cups arugula ⓘ
- 1 tablespoon lemon juice ⓘ
- 2 tablespoons extra virgin olive oil
- 6 thin slices baguette ⓘ
- 1 clove garlic ⓘ
- extra virgin olive oil ⓘ
Instructions
- Lightly rub bread slices with extra virgin olive oil and toast.
- Rub with garlic after toasting and set aside.
- Bring about 2 inches of canola oil to 350 degrees for frying oysters.
- Combine all ingredients for oyster breading together and set aside.
- Bring a nonstick pan to medium heat, add butter and brown bacon.
- Add onion and lightly sweat.
- Add eggs and scramble while stirring constantly.
- Once cooked to your liking, season with salt and pepper and add chives at the last minute.
- Lightly coat oysters with breading and fry for no longer then one minute.
- Plate the eggs and top with oysters.
- Toss arugula with extra virgin olive oil and lemon juice.
- Season to taste with salt and pepper.
- Place arugula salad next to the eggs.
- Garnish with the baguette slices.
- If desired, sprinkle a little of the cayenne over the eggs and oysters.
Nutrition & Diet Analysis (per serving)
1319
kcal
66% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).