Bridgehampton Town Fry

• 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
• pinch of cayenne, optional

1. Lightly rub bread slices with extra virgin olive oil and toast.
2. Rub with garlic after toasting and set aside.
3. Bring about 2 inches of canola oil to 350 degrees for frying oysters.
4. Combine all ingredients for oyster breading together and set aside.
5. Bring a nonstick pan to medium heat, add butter and brown bacon.
6. Add onion and lightly sweat.
7. Add eggs and scramble while stirring constantly.
8. Once cooked to your liking, season with salt and pepper and add chives at the last minute.
9. Lightly coat oysters with breading and fry for no longer then one minute.
10. Plate the eggs and top with oysters.
11. Toss arugula with extra virgin olive oil and lemon juice.
12. Season to taste with salt and pepper.
13. Place arugula salad next to the eggs.
14. Garnish with the baguette slices.
15. If desired, sprinkle a little of the cayenne over the eggs and oysters.

oysters, flour, wondra flour, cornmeal, ground panko, cornstarch, chili, spanish paprika, eggs, unsalted butter, bacon, onion, chives, salt, arugula, lemon juice, extra virgin olive oil, thin slices baguette, clove garlic, extra virgin olive oil, cayenne

Taken from www.foodrepublic.com/recipes/bridgehampton-town-fry-recipe/ (may not work)