Hang Town Fry
Serves: 3
Olin Prosacco
1 January 1970
Based on User reviews:
48
Spice
49
Sweetness
51
Sourness
38
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
2 tbsps
Red Wine Vinegar1 tbsp
Parsley (fresh flat-leaf)1 tsp
Dijon Mustard1 clove
Garlic4 tbsps
Extra-Virgin Olive Oil1
Arugula1 cup
All-Purpose Flour2 tbsps
Creme Fraiche4 large
Egg1 tbsp
Unsalted ButterDirections:
1
For the vinaigrette: Combine the vinegar, parsley, mustard, garlic, tomatoes and some salt and pepper in a blender and blend until smooth
2
With the motor running, slowly add the olive oil until emulsified
3
Put some arugula in a bowl and lightly dress with some of the dressing
4
For the fry: Heat 2 teaspoons canola oil in an 8-inch nonstick saute pan over medium heat
5
Add the bacon and slowly cook until the fat has rendered and the bacon is crisp
6
Transfer to a paper-towel-lined plate using a slotted spoon
7
Add 1/4 cup canola oil to the pan that you cooked the bacon in and heat until the oil begins to shimmer
8
Put the flour on a plate and sprinkle with salt and pepper
9
Sprinkle the oysters with salt and pepper and dredge in the flour, then tap off the excess
10
Fry the oysters until golden brown on both sides and just cooked through
11
Transfer to a plate lined with paper towels
12
Discard the oil in the pan and wipe with a paper towel
13
Return the pan over medium heat
14
Whisk together the creme fraiche and eggs and sprinkle with salt and pepper
15
Add the butter to the pan and cook until it begins to sizzle
16
Add the oysters and eggs and cook, stirring constantly, until soft curds form
17
Divide between 2 plates and top with the dressed arugula
18
Drizzle with more of the vinaigrette and garnish with crisp bacon