I love this dish because it really shows off the beauty of our Louisiana gulf seafood and adds an Israeli and eastern European twist to it as a preparation of schnitzel. It's great for backyard summer parties!
Technique tip: Test the temperature of the oil by sprinkling a touch of bread crumbs into the oil to see if they sizzle rapidly right away without burning immediately.
Swap option: Use shrimp or soft-shell crab instead of oysters; use pita bread instead of brioche; and use iceberg lettuce instead of arugula.
In a mixing bowl, lightly whip the egg and milk together. Set aside. In another bowl, mix the bread crumbs, yellow curry powder and sesame seeds until well-combined. Place the flour in a third bowl.2.
Line a baking sheet with some paper towels and place close to the stovetop to transfer your fried oysters to after they have been fried. Place a medium size saucepan on the stovetop and add the 1 cup of canola oil. Turn heat to medium or medium-high, depending on the strength of your burner.3.
Place the oysters in the flour first, then the egg mixture and then the seasoned bread crumbs. It's OK to do this in batches if it is easier to handle. Test the heat of the oil by using a thermometer; it should read 375°F (if your oil is smoking, it's too hot; turn the heat down and let cool).4.
Fry the oysters in batches until golden; it should take no longer than 1-1½ minutes. Remove the fried oysters with a slotted spoon or strainer and place on the paper towels. Season with the kosher salt and drizzle the juice of half the lemon over to the top. Keep in a warm place until ready to assemble.5.
Run the open side of the rolls with the soft butter and place on a baking sheet with the buttered sides up. Toast the rolls in the broiler until golden-brown.6.
Rub each slice evenly with the mayonnaise. Add the fried oysters, the lettuce and the pickles evenly to each slice, then close the sandwich.