Recipe information
Yield
makes 4
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
Step 1
Preheat the oven to 400°F. Melt butter in a saucepan with garlic. Puree in a food processor; set aside. Remove some of the bread from inside rolls. Place rolls on a baking sheet, cut sides up; set aside.
Step 2
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.
Step 3
Fry oysters in batches until golden brown, 30 to 45 seconds per side. Transfer to paper towels. To serve, fill the rolls with the oysters, arugula, anchovies, and lemon.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
Buy the full book from Amazon.
