Fried Oyster Omelet Food

FRIED-OYSTER OMELET

Steps:

• Put flour and ground saltine crackers in 2 separate small bowls and season flour with salt and pepper. Beat 1 egg with a fork in a small bowl and season with salt and pepper. Pat oysters dry and coat, 1 at a time, in flour, then egg, then cracker crumbs, shaking off excess between each coating. Put coated oysters on a plate.
• Beat remaining 3 eggs with a fork for omelet. Heat butter in an 8-inch nonstick skillet over moderate heat until foam subsides, then fry oysters until golden, about 1 minute per side, transferring with tongs to paper towels to drain.
• Reduce heat to moderately low, then add eggs to skillet and cook, stirring gently, until half set, about 1 minute. Season with salt and pepper. Arrange oysters over half of eggs opposite skillet handle, then continue to cook until eggs are just set, about 1 minute more. Fold omelet over oysters and invert onto a plate.

SAN FRANCISCO HANGTOWN FRY (OYSTER OMELET)

Steps:

• Sprinkle the oyster with salt and pepper. Dredge in bread crumbs. Set aside.
• In a six-inch omelet pan or cast-iron skillet, fry the bacon until lightly crisped. Drain on paper toweling.
• Pour off the fat in the pan and add butter. Fry the oysters until lightly browned. Reduce heat and add eggs.
• Let the eggs set and then lift up edges of the omelet, so that egg liquid can run underneath and cook.
• When it is totally set, lay the bacon over the top.
• Ease out onto a plate; flip back into pan bacon-side down. Finish cooking.
• Garnish with herb sprigs and serve with Tabasco.