Oyster PoBoys

• 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

1. Preheat the oven to 400F.
2. Melt butter in a saucepan with garlic.
3. Puree in a food processor; set aside.
4. Remove some of the bread from inside rolls.
5. Place rolls on a baking sheet, cut sides up; set aside.
6. Whisk flour, powdered milk, cayenne, salt, and herbs in a bowl; season with pepper.
7. Dredge oysters in mixture.
8. Heat 1 inch oil in a large skillet over medium-high heat.
9. Meanwhile, spoon 2 teaspoons garlic butter over each roll.
10. Bake until golden brown, about 5 minutes.
11. Fry oysters in batches until golden brown, 30 to 45 seconds per side.
12. Transfer to paper towels.
13. To serve, fill the rolls with the oysters, arugula, anchovies, and lemon.

butter, garlic, ciabatta rolls, wholewheat flour, powdered milk, cayenne pepper, coarse salt, parsley, fresh chives, freshly ground pepper, oysters, vegetable oil, arugula, anchovy, lemon

Taken from www.epicurious.com/recipes/food/views/oyster-po-boys-392434 (may not work)