Fried oysters are essential in a Hangtown Fry, which also includes eggs and fried bacon. The dish is thought to have been created during the California gold rush in a camp called Hangtown, near Sutter’s Mill in the Coloma Valley. The town acquired its gruesome name because of frequent hangings, often carried out by vigilantes. For this recipe, you can either shuck the oysters yourself or buy fresh shucked oysters from your fishmonger.

　　

Ingredients

serves 4 to 6

　　

For the Coating

1 1/2 cups cornmeal

　　1 1/2 tablespoons kosher salt

　　1 1/2 teaspoons freshly ground black pepper

　　3/4 teaspoon garlic powder

　　1 1/2 teaspoons paprika

　　

For the Oysters

4 cups canola oil

　　24 shucked oysters

　　

Step 1

Stir together the cornmeal, salt, pepper, garlic powder, and paprika in a bowl; set aside.

　　

Step 2

Pour the canola oil into a 10-inch skillet to the depth of 1 inch. Place the skillet over medium-high heat and heat the oil until it reaches 350°F on a food thermometer.

　　

Step 3

Meanwhile, toss the oysters in the seasoned cornmeal until well coated. Using a slotted spoon or a set of tongs, gently place the coated oysters into the hot oil, making sure they are completely submerged.

　　

Step 4

Fry the oysters, turning occasionally so they cook evenly, for 1 to 2 minutes, or until lightly golden.

　　

Step 5

Using a slotted spoon, remove the oysters to a paper towel–lined plate to drain. Blot the oysters with additional paper towels to remove any excess oil. Serve immediately.

　　Bubby’s Brunch Cookbook by Ron Silver and Rosemary Black. Copyright © 2009 by Ron Silver and Rosemary Black. Published by Ballantine Books. All Rights Reserved.