In our version of the classic New Orleans po'boy, chewy ciabatta replaces the usual French bread. These crisp oysters fry for a few seconds per side; anchovy fillets amplify the oysters' oceanic flavor.
- Servings: 4
Source: Martha Stewart Living, December 2006
- 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
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.