Ingredients
1/2 cup (1 stick) unsalted butter
2 tablespoons minced garlic
4 ciabatta rolls, split
2/3 cup whole-wheat flour
1/2 cup powdered milk
1/2 teaspoon cayenne pepper
1 1/2 teaspoons coarse salt
2 tablespoons finely chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh chives
Freshly ground pepper
32 shucked fresh large oysters, drained
Vegetable oil, for frying
2 ounces arugula
4 anchovy fillets, rinsed
8 lemon segments
Preparation
Preheat oven to 400 degrees. Melt butter in a saucepan with garlic. Puree in a food precessor; set aside. Remove some of the bread from inside rolls. Place rolls on a baking sheet, cut sides up; set aside.
Whisk flour, powdered milk, cayenne, salt, and herbs in a bowl; season with pepper. Dredge oysters in mixture. Heat 1 inch oil in a large skillet over medium-high heat. Meanwhile, spoon 2 teaspoons garlic butter over each roll. Bake until golden brown, about 5 minutes.
Fry oysters in batches until golden brown, 30 to 45 seconds per side. Transfer to paper towels. Sandwich oysters, arugula, anchovies, and lemon with rolls.
